- 1 carrot
- 2 spring onions
- 1 tsp of ‘estratto di pomodoro’
- Half tsp of paprika powder
- 2 medium potatoes
- Fresh sage
- 4 chicken thighs
- Half lemon
- Salt, pepper, olive oil
- 2 egg
- Bread crumbs
Soak the dry lentils overnight. The day after, drain them and rinse them. Cut thinly the spring onions and the carrot. Cook them in a pan with 2 tbsp of olive oil. Keep the heat on medium and after 5 minutes add the tomato paste with 2 tbsp of water. Stir it in. Let it cook for another 2 minutes and then add the lentils with a glass of water. Add salt and pepper to your taste. Cook until the lentils are completely soft (about 60’). At the end add the paprika powder and stir it in. Use a hand blender to reduce everything to a nice and smooth cream. If it feels too thick you can add some water and/or olive oil.
In another pan, warm up 3 tbsp of olive oil. When warm, add the sage and the potatoes previously cleaned and cut in cubes. Season them with a good amount of salt and pepper. Cook them on high heat and stir continuously. It will take about 20/30’ (depending on how big your cubes are).
Dry the chicken thighs with kitchen paper. Put them in a bowl and season them with salt, pepper and a good amount of olive oil. Add 4 slices of lemon. Mix very well and let them marinate for about 30’. After this time, take them out of the bowl. Cover them with flour, then soak them in the egg (previously whisked homogeneously) and finally cover them in bread crumbs. Bake them in the oven at 180°C for about 30’.
When all the parts are ready and warm you can finally compose your dish. Spread a good layer of lentils cream on the plate, add some crispy potatoes on top and finally the chicken thighs. Enjoy!