Donal's spiced chicken with chorizo lentils

Ingredients

Serves: 4

Time: 45 minutes

• 8 chicken thighs, bone in, skin on
• Handful of fresh rosemary
• 150g chorizo
• 2 packs spiced lentils - shop bought
• 150g shop bought aioli or garlic mayonnaise
• ½ a lemon, zest and juice - remaining half cut into wedges to serve
• Extra virgin olive oil
• Sea salt and freshly ground black pepper
• Salad greens, optional, to serve

Method

1. Begin by seasoning the chicken thighs generously with salt and pepper. Place a little drizzle of olive oil into a large pan and set over a medium heat. Place the chicken thighs into the pan, skin side down and allow the chicken to slowly render and crisp up.
2. Whilst the chicken cooks, remove the leaves from a few rosemary sprigs and scatter over the chicken in the pan.
3. Chop the chorizo into bite sized pieces and tumble into the pan with the chicken, allowing it to cook and release its oils.
4. Once the chicken skin is golden and crispy, turn over and move to one side of the pan. Add the packs of grains, along with a splash of water and nestle the chicken thighs around the grains. Add a lid and leave to cook for 10 - 15 minutes to cook the chicken through, checking occasionally and adding more water if necessary.
5. Whilst the chicken cooks make a simple sauce by mixing together the aioli with the zest and juice of ½ a lemon, some black pepper and some olive oil.
6. Serve the chicken and grains into bowls and drizzle over the lemony aioli. Serve with lemon wedges for squeezing.