500g chicken thighs, skin removed, boned and diced
1 medium carrot, grated
200g dried puy lentils
2 x 400g cans chopped tomatoes
1.2l stock, made from 1 chicken or vegetable stock cube
flat-leaf parsley, to serve (optional)
Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.