Spanish Chorizo and Lentil Stew
Bosh! Give this amazing chorizo and lentil stew a go, it tastes unreal.
Preheat the oven to 180ºC and line a baking tray with baking paper. Place the cornflakes in a bowl and crush into fine crumbs using your hands then stir through the dried thyme. In a separate large bowl stir the yoghurt and egg white together with a little salt and pepper then add in the chicken pieces and stir well until completely coated.
Remove one piece of chicken at a time and drop into the cornflake crumbs. Use one hand to gently toss it in the cornflakes, making sure each side is covered, then set it on the lined baking tray. Repeat until all your chicken pieces are coated. Drizzle half of the oil over the chicken pieces then bake in the oven for 25 minutes, turning halfway through.
Meanwhile make the hot honey by melting the butter, honey and spices together in a small pan. Keep warm until ready to serve.
Heat the cauliflower rice in the microwave. Add the remaining oil to a frying pan and fry the shredded sprouts over a medium to high heat until they start to crisp up on the edges. Season to taste.
Serve the crispy chicken with the cauliflower rice and sprouts then drizzle the hot honey sauce over the top.
Feel free to adjust the amount of chilli powder according to taste.
If you can't find cauliflower rice, you can make your own. Put cauliflower florets into food processor and pulse to a coarse crumb. To cook, tip the rice into a bowl, cover and microwave for 2-3 minutes until softened but still retaining a bit of bite.
A banging recipe from The Body Coach app!