One-pot chicken and lentil casserole with pumpkin mash

Warm up this winter with this healthy chicken and lentil casserole recipe. Easily created in one pot and served with creamy pumpkin mash, this hearty meal will fill up the whole family at dinner time

By Jennene Plummer
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 2 tablespoon olive oil
  • 750 gram chicken thighs, trimmed, halved
  • 1 onion, diced
  • 1 fennel bulb, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 2 cup chicken stock
  • 400 gram can cherry tomatoes
  • 1 cup dried lentils of choice
  • 2 pinches of saffron threads
  • 1/2 cup coriander, chopped
  • 1/2 cup chopped parsley, plus extra to serve
  • pumpkin mash to serve


  • 1
    In a large casserole dish, heat half the oil on high. Brown chicken for 2 minutes each side. Transfer to a plate.
  • 2
    In the same casserole dish, heat remaining oil. Sauté onion, fennel, garlic and cumin for 3-4 minutes until tender.
  • 3
    Return chicken to pan with stock, tomatoes, lentils and saffron. Bring to the boil. Reduce heat to low, then cook, covered, for 60-65 minutes until chicken is done and lentils are tender.
  • 4
    Stir coriander and parsley through. Top with extra parsley and accompany with pumpkin mash.