Rangitikei Chicken Breasts with Lentils
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Rangitikei Chicken Breasts with Lentils

Fragrant with North African inspired flavours


For the chicken:
2 pkts (about 1kg) Rangitikei Corn-Fed Free Range Chicken Breast fillets
1 cup dry white wine
1 tsp cracked (not ground) pepper
2 tbsp Dijon mustard
1/2 tsp cumin
6 tbsp chopped fresh coriander

For the lentils:
3 cups brown lentils (Puy are the best)
5 cups water
4 cloves garlic, smashed
1/2 tsp cumin
6 Kaffir lime leaves, torn up
1 tsp salt
freshly ground black pepper
summaq (tangy North African spice) to sprinkle
fresh coriander for garnish


  1. Marinate the chicken in all the other ingredients for half an hour.
  2. Cook the lentils in all the other ingredients for about 40 mins or until just tender. Remove the lime leaves as they are inedible.
  3. Remove the chicken from the marinade. Reduce the marinade by boiling in a saucepan till thick.
  4. Fry the chicken breasts for four minutes on each side then let rest for five minutes.
To serve: 
Slice breasts in half on the cross. Pile some lentils into the centre of the plate and prop the chicken artfully on top. Circle this with the sauce and sprinkle with summaq. Garnish with fresh coriander.

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