Preparation time is 10minutes
Cook time is 1hours 20minutes
Total time is 1hours 30minutes
Serve is for 6 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
6
- 1kilograms chicken thighs, bone-in
- 2teaspoons garlic powder
- 2teaspoons salt
- 1teaspoons pepper
- 1liter passata sauce
- 2 cups chicken stock
- 200grams lentils, rinsed
- 100grams mushrooms
Nutrition per serving
1610kJ / 385Cal
1610 Kilojoules or 385 Calories
19% of daily energy intake*
Protein
42.8grams
Fat
10.9grams
Carbs
24.7grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A nourishing and comforting chicken casserole dish that's very easy to make, just throw everything in one pot and cook.
Method
Step 1 of 3
Marinate the chicken thighs with garlic powder, salt and pepper and set aside for a few minutes. Preheat the oven to 180°C/160°C fan-forced.
Step 2 of 3
In a large baking casserole, mix the marinara sauce, chicken stock, lentils and mushrooms. Mix thoroughly. Add the chicken on top of the lentil mixture. Press the chicken thighs slightly so that they are covered in liquid.
Step 3 of 3
Bake for 75 minutes or until the lentils and the chicken are cooked. If the lentils are not yet done, add a splash of chcken stock and return to the oven.
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