A recipe for the cherry season from Nigel Slater. You can use leftover roast chicken if you have some but keep the pieces as large and juicy as possible.
Ingredients
- 1 kg chicken thighs skin on
- oil
- 125 g small green lentils
- 50 g pea shoots
- 350 g cherries
- For the dressing:
- 3 tbsp red wine vinegar
- 1/2 tsp dijon mustard
- 5 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp parsley chopped
Servings:
Instructions
- Set the oven at 180C fan/gas mark 6. Put the chicken thighs, not too tightly packed, into a roasting tin. Pour over a little oil, then season with salt and black pepper and roast for 35-40 minutes until crisp-skinned and cooked right through to the bone. Remove from the oven and set aside for 10 minutes.
- In a medium-sized saucepan, cook the lentils in deep, lightly salted boiling water for about 25 minutes till firm but tender.
- Make the dressing. In a small bowl, combine the red wine vinegar, mustard, olive oil, salt and several grinds of black pepper. Stir in the parsley and set aside. (I often put the ingredients in a tightly lidded jar and shake vigorously.)
- Wash the pea shoots and leave them in a bowl of iced water for 25 minutes (they will emerge a little crisper than when they went in). Halve and stone the cherries and add them to the dressing. Drain the lentils in a colander, then add them to the cherries and dressing and stir gently to coat them lightly with the dressing.
- Tear the chicken from the bone into generous, juicy pieces, large enough to require a knife and fork. Add the chicken to the cherries. Drain the pea shoots and dry them in a salad spinner or by shaking them in a colander. Combine with the chicken and serve.
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