Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Preheat your oven to 180°C (350°F). Rinse the black lentils under cold water and soak them for about 30 minutes. Trim the ends of the Brussels sprouts and cut the Sicilian eggplant into bite-sized cubes. Zest and juice the Meyer lemon.

2. 2

   Sear the Cornish Hens

   In a large oven-safe pot, heat olive oil over medium-high heat. Season the Cornish hens with salt and black pepper, then sear them in the pot until golden brown on all sides, about 5-7 minutes. Remove the hens and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add minced garlic and sauté for 1 minute until fragrant. Then add the baby Brussels sprouts and Sicilian eggplant. Cook for about 5 minutes until slightly softened.

4. 4

   Combine Ingredients

   Add the soaked lentils, chicken broth, Meyer lemon juice and zest, green olives, and fresh thyme to the pot. Stir to combine, then nestle the seared Cornish hens back into the pot.

5. 5

   Bake

   Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 1 hour, or until the hens are cooked through and tender.

6. 6

   Serve

   Remove the pot from the oven and let it rest for 10 minutes before serving. Plate the hens with the lentils and vegetables, and garnish with additional lemon zest or thyme if desired.