date:Oct 15, 2013
Ingredients
1 1/2 tbs olive oil
4 x 170g chicken breast fillets, cut into 3cm cubes
1 red onion, finely chopped
1 celery stalk, finely chopped, plus 1 tbs chopped celery leaves
2 garlic cloves, finely chopped
2 tsp chopped thyme leaves
1 cup (250ml) salt-reduced chicken stock
120g baby spinach leaves
2 x 400g cans brown lentils, rinsed, drained
4 crusty bread rolls, to serve
Method
1. Heat oil in a deep frypan over medium-high heat. In 2 batches, add chicken and brown all over for 3-4 min