Chicken and Lentil Stew with Gremolata

Serves 4 

Ingredients
2 tbsp olive oil
8 chicken drumsticks, skin left on
2 onions, very finely chopped
6 tbsp red lentils
400g can chopped tomatoes
1 chicken stock cube, crumbled (gluten free)


Instructions
1. Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
2. Add the onions and remaining oil to the pan, and cook for 5 minutes or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil then turn down the heat. Put on the lid and simmer for 30 minutes, or until tender. Keep an eye on the stew and add a little water if it is drying out.
3. Remove the lid and cook for another 10 minutes, or until thickened, then season.
4. Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew.

Adapted from BBC Good Food July 2013

Tip: Serve with a small portion of rice, or crusty bread (if not looking for a gluten free alternative!)