Bacon-wrapped chicken with rice and lentils

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 16
Servings 5
Time 30 min

Ingredients

  • 45
    ml
    olive oil
  • 2
    onions, chopped
  • 3
    cloves garlic, crushed
  • 150
    g
    brown lentils
  • 200
    ml
    dry white wine
  • 200
    ml
    fresh orange juice
  • 700
    ml
    chicken stock
  • 1
    ml
    allspice
  • 10
    ml
    orange rind
  • 15
    ml
    honey
  • 150
    g
    rice
  • 250
    g
    fresh button mushrooms, sliced
  • 250
    g
    broccoli, broken into florets
  • salt and freshly ground black pepper
  • 6
    chicken breast fillets, sliced in half lengthways
  • 250
    g
    rindless streaky bacon
 

Method

1hr 35 min
 
Heat the oil in a large saucepan or casserole dish. Sauté the onion and garlic until soft.
Add the lentils, wine, orange juice, stock, allspice, orange rind and honey and stir well.
Bring to the boil, then reduce heat and allow to simmer for 1 hour.
Add the rice and veggies and continue to simmer for a further 15 minutes, season to taste, then remove from the heat and transfer the mixture to an ovenproof dish or leave in the casserole dish.
Wrap one bacon strip around each halved chicken breast, then lay them on top of the lentil and rice mixture.
Bake in preheated oven (180 °C) for 20 minutes.
 

Read more on: poultry  |  bake
 

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