until lightly browned, about 5 minutes. Remove and place on a plate.
Add lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices
to frying pan. Cook, stirring, for 1 minute.
Transfer to an ovenproof dish. Put the chicken on top. Add water, cover
and place in oven. Bake 30 minutes, uncover and bake 20 minutes longer
or until chicken and lentils are tender.
Serves 4
Vegetarian Alternative
ITALIAN LENTIL CASSEROLE
12 oz/340 g green lentils (soaked overnight)
2 pints (21.14 litres or 4 cups) water
2 tbsp oil
1 onion, skinned and chopped
6 oz/170 g mushrooms, chopped
1 lb/455 g tomatoes, chopped
Clove of garlic, crushed
l tsp fresh marjoram, oregano or basil (but any other herb will do)
Salt and pepper
Boil lentils in water for 35-40 minutes. Drain. Heat oil and fry onion,
then the other vegetables; cook for 5 minutes. Grease casserole, add
lentils to the vegetable mixture, add herbs and seasoning to taste and
bake for half an hour at 325°F/180°C.
Keep 2 tablespoons of tomato puree for tomorrow’s paella.