Chicken breast with red lentil sauce – Tana Ramsay’s Family Kitchen

Ingredients – serves 4 kids

1 medium onion, finely chopped (or blitzed to a paste in my case!)
4 tbsp olive oil
1 clove garlic
200g carrots diced
75g red lentils
1 tbsp tomato puree
1 tsp harissa paste (optional)
400g tin chopped tomatoes
300ml water
250g basmati rice
3 chicken breasts
1 tsp soft brown sugar
60g parmesan

  1. To make the sauce, gently fry the onion in half of the oil until soft, add the garlic and fry for another 2 minutes.
  2. Add the carrots and fry on a low heat for around 5 minutes before stirring in the red lentils.  Add the puree and Harissa paste and coat all of the vegetables before adding the tomatoes and water.  Simmer this all on a low heat with the lid on for 40 minutes.
  3. When the sauce is cooked, pass through a mouli or sieve using the back of a wooden spoon to help.
  4. Put the rice on to cook in a pan of boiling water.
  5. Chop up the chicken into 2 cm cubes and fry in a heavy bottomed saucepan in the oil until going golden.
  6. Pour the sauce over the chicken and bring to the boil.  Put on the lid and simmer for 10 minutes.
  7. Serve with the rice (and parsley).