Take 2 – a really delicious chicken dinner

This meal was invented on a sunday night.  I’d been to my local market that morning and picked up a lovely little organic chook and had re-stocked fruit and veg for the week.  By the way, the chook in the photo is Pineapple – an egg laying pet – not a meat hen!  Before I put my fresh veg in the fridge, I like to go through anything left over from the previous week and try to use it up.  This meal is awesome because everything goes into one baking dish and you could add virtually any vegetables you want to use up.

So I found some pumpkin, a leek and spinach plus I had bought some gorgeous cherry tomatoes.  I also had some pancetta in the fridge, lots of lemons, garlic and chilli.  The rest came from the pantry.  I hope you enjoy this delicious and nutritious meal.

You will need:
1 small great quality chicken (preferable organic)
1/2 cup brown or puy lentils
1 cup hot chicken stock
few sprigs of rosemary
a few cloves of garlic (one per person) – unpeeled
diced pumpkin
1 large leek – sliced
a big handful of cherry tomatoes
150gm thin pancetta – cut into strips
lemon juice
1 red chopped chilli
handful of washed and chopped spinach
Crusty bread to serve









Heat oven to 180 degrees celcius.  Into a large baking pan, put the lentils, hot chicken stock, rosemary, garlic, pumpkin and leek. 

Remove the backbone from a small chicken and flatten the bird out.  Place on top of the vegetables in the baking dish.  Give it a light smear with olive oil.  Place in oven for 15 minutes. 

After 15 minutes, take the pan out of the oven and add lots of cherry tomatoes and some diced pancetta (bacon or proscuitto would be fine too) and drape a few slices over the chicken.  Cook for another 25 minutes, or until the chicken is cooked.  My chicken was small so 40 minutes was plenty.

Remove from the oven and put the chook on a warm plate to rest.  To the lentil and vegetable mix, add a good squeeze of lemon juice, some fresh black pepper, the chilli and spinach. 






a really delicious chicken dinner

Hello blog-o-sphere, is anyone out there?  I have been so slack, I can’t believe it myself.  I did a mental new years resolution to blog once a week, I knew I shouldn’t have allowed that thought to enter my brain space.  Now March is nearly over and I haven’t blogged all year.  Note to self – never allow any thoughts of NY resolutions ever again.

I have had many many ideas for blogs and half started ones too – here is a little taste of what you’ve missed.
The debarcle called making shortbread at christmas.

   They aren’t really pink, its just a really bad photo.  I was striving for really pale shortbead. C’est impossible.

The best of summer recipes – my friend the incredibly wise for someone so young N sent me some photos of her delicious prawn rice paper rolls. I was also going to add my own summer version of same dish – I use prawns, mango, avocado and mint. So yum!!

I was going to tell you about my oh so mysterious dog Pirate.  I thought that it was abit unfair that I posted a love blog to Nancy but hadn’t mentioned Pirate.  Will definitely do this one day – he is spectacular.

I made a really really complicated cake, actually called Opera Torte.  Layers of almond sponge, coffee syrup, chocolate ganache and a coffee butter cream.  I even took one photo of the almond sponge but then completely forgot to take more photosof the process.  Dang!!  It was a birthday cake for Mama P so managed one photo of the completed cake.

Last week I made up a really delicious and easy ‘one baking tray’ dinner.  But alas, I forgot to take photos.  So I will make it again, take lots of photos and blog about it (another day).