Paprika Chicken with Pecan and Coriander Salsa
Food styling: Clare Lewis. Styling: Sue Radcliffe
This nutty salsa is a great way of getting more veggies into this super spicy chicken and lentil dish.
Get Ahead: You can marinate the chicken a couple of hours in advance, in which case cover and chill
2 tbsp extra virgin olive oil
1 tbsp lemon juice
2 garlic cloves, peeled and crushed to a paste
½ tsp paprika
150g chicken fillet, cut into thin strips x 5cm-7cm long
100g cherry tomatoes, quartered
1 red onion, thinly sliced
2 long red peppers, core and seeds discarded, cut into thin strips x 5cm-7cm long
125g cooked green lentils
25g pecan nuts, finely chopped
2 tbsp coarsely chopped coriander
greek yogurt, to serve
- Blend a tablespoon of olive oil, the lemon juice, garlic and paprika in a large bowl and stir in the chicken strips. Season the tomatoes with salt in a medium bowl and set aside for 15 minutes.
- Heat the remaining oil in a 24cm nonstick frying pan over a medium heat and fry the onion and peppers for 7-8 minutes until softened and lightly coloured, stirring frequently. Transfer these to a bowl. Put the chicken strips and a little of the marinade into the pan and stir-fry for about 2 minutes or until cooked. Stir in the lentils and heat through, then put the onions and peppers back in.
- Add the nuts and coriander to the tomatoes. Serve the chicken and peppers with a dollop of yogurt and the salsa on top.