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Lemony chicken `n lentils

Recipe from: 7/1/2007 12:00:00 AM

Ingredients 11
Servings 6


  • 2
    green lentils
  • 1
    lemon peel (finely grated)
  • 1
    large bunch spring onion (chopped)
  • 125
    italian parsley leaves (chopped)
  • 2
    lemon juice
  • 2
    white balsamic vinegar
  • 2
    olive oil
  • salt and pepper
  • 6
    chicken breast fillets
  • 1
    lemon (sliced)
  • 1
    orange (sliced)



Cook lentils in 6 C (1,5 L) weak chicken or vegetable stock until tender.

Drain and toss in remaining ingredients and keep warm, or reheat to serve.

While lentils are cooking, cube chicken and quarter citrus slices.

Thread chicken and citrus onto water-soaked bamboo skewers , brush with a little olive oil and season.

Grill or bake until tender, about 15 to 20 minutes.

Toss warm lentils with feta and top with kebabs. * Available from selected, well-stocked delis and some Woolworths stores. ** Soak bamboo skewers in water for at least 20 minutes to prevent burning.


Read more on: poultry

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