Lemony chicken lentils

• broccoli↗1

  (about 400g)

• leftover chicken fat2 tbsp tbsp

  (from roast chicken)

• leftover roasted garlic cloves3

  mashed (from the roast chicken recipe below)

• anchovy fillets↗2

  in oil, drained

• green lentils↗2 x 400g can

  drained and rinsed

• leftover chicken300g g

  shredded (from the roast chicken recipe, below)

• lemon↗1

  zested and juiced

• extra virgin olive oil↗2 tbsp tbsp
• feta↗100g g

  crumbled

• dill↗5g g

  finely chopped

Step-by-step instructions

1. 1

   Cut the broccoli florets then the stalk into bite-sized pieces and keep separate. Heat the leftover chicken fat in a frying pan over a medium-high heat and tip in the broccoli stalks with 100ml water. Bring to a boil and cook for 4 mins. Mix in the florets and cook for a further 3 mins until all the water has evaporated. Mix in the roasted garlic and anchovies and sizzle for 4 mins until the anchovies have dissolved.

2. 2

   Tip in the lentils along with the chicken, lemon juice, oil and 3 tbsp water. Cover with a lid and reduce the heat to low. Cook for 5 mins until the chicken is heated through. Serve with the feta, dill and lemon zest scattered over the top.