1.Skin 500g of chicken(breasts or thighs) and fry in a flame proof, non stick casserole dish or pot with 1tbspoon of olive oil untilo brown and then remove and set aside
2. Lightly fry 1 clove of garlic, peeled and crushed, in the casserole dish. Peel the veg and chop into small chunks, then add to the garlic. Fry for 5 mins.
3. Add 320g of green lentils to the dish along with the 500g tomato and herb sauce. Stir in 750g of chicken stock, made with the 1 cube.
4. Return the chicken to the dish. Cover and cook on a low heat for 30 mins or until everything is tender and cooked through.
2. Lightly fry 1 clove of garlic, peeled and crushed, in the casserole dish. Peel the veg and chop into small chunks, then add to the garlic. Fry for 5 mins.
3. Add 320g of green lentils to the dish along with the 500g tomato and herb sauce. Stir in 750g of chicken stock, made with the 1 cube.
4. Return the chicken to the dish. Cover and cook on a low heat for 30 mins or until everything is tender and cooked through.