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Prosciutto-Wrapped Spiced Chicken Breast On Cep Lentils And
Yields: 3 serving(s) - Preparation Time: 20 minutes
Ingredients
Spice Rub For Chicken
- 3 tablespoon(s) sea salt
- 2 teaspoon(s) dried oregano
- 1 teaspoon(s) rosemary; very finely chopped
- 1 teaspoon(s) soft thyme leaves
- 2 teaspoon(s) ground caraway
- 1 teaspoon(s) ground cumin
- 1/2 teaspoon(s) turmeric
- 2 tablespoon(s) harissa
- 1 tablespoon(s) garlic; crushed
- Ground black pepper
- 3 250 gram(s) chicken breasts; skin off, bone on
- 6 slice(s) parma ham
Cep Lentils
- 15 gram(s) dried ceps; soaked in 1/2 pint hot water for 15 minutes
- 2 rashers smoked streaky bacon; diced
- 2 tablespoon(s) olive oil
- 1 medium onion; peeled and chopped
- 4 cloves garlic; finely chopped
- 1 stick celery; finely chopped
- 1 carrot; peeled and finely chopped
- 1 teaspoon(s) soft thyme leaves
- 2 bay leaves
- 350 milliliter(s) red wine
- 450 milliliter(s) chicken stock
- 100 gram(s) puy lentils
- 5 5 gram(s) chorizo sausage; skinned and diced
- Sal t and ground black pepper
- 85 gram(s) unsalted butter
- Chives; snipped
- Flat leaf parsley; chopped
Directions
- Combine all the ingredients together for the spice rub for the chicken.
- Rub the spice mix all over each chicken breast.
- Wrap two slices of parma ham around each of the chicken breasts.
- Drain the ceps thoroughly, chop reserving the soaking liquor.
- In a medium casserole dish, heat the olive oil and fry bacon until crispy.
- Add the onions, garlic, celery, carrot, thyme and bay leaves and cook until vegetables are soft but without colour.
- Add the ceps and cook for 2 minutes.
- Add the red wine, scraping all the coagulated bits off the bottom of the pan.
- Add the lentils, soaking liquor and stock and cook for about 40 minutes.
- Meanwhile, place the chicken breasts on a griddle pan to brown all over and remove and place in the oven at 200c for 15 minutes.
- Fold in the chorizo to the lentils 10 minutes before the end of cooking.
- The lentils should be of a soupy consistency, add more stock if necessary.
- Fold in 2/3 of the butter and parsley before serving.
- Season to taste.
- Divide between three plates and place a chicken breast on top.
- Sprinkle with parsley and serve with baby courgettes tossed in remaining butter with some snipped chives and chopped parsley.
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