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SERVING FOUR, THE RECIPE IS A SOLID CHOICE FOR A WEEKNIGHT FAMILY MEAL 09:00, 21 May 2025 One of the UK's best chefs has shared his recipe for Moroccan chicken and lentils. Michel Roux

Jr. is one of Britain’s most highly respected and best loved chefs. His father Albert Roux and uncle Michel Roux were the first Brits to achieve three Michelin stars for their London

restaurant Le Gavroche. Michel Roux Jr trained in classical French cookery at Le Gavroche, as well as other restaurants in London, Hong Kong and Paris. Michel also did a stint at The

Waterside Inn, in Bray, Berkshire, run by his uncle. The venue was the first restaurant outside France to hold three Michelin stars for 25 years. Michel returned to Le Gavroche in 1990 and

took over the restaurant when his father retired in 1993. He has written several cookbooks and first gained TV recognition appearing on Gordon Ramsay’s Hell’s Kitchen. He became one of the

judges on BBC Two’s MasterChef: The Professionals, and fronts BBC Two’s Food & Drink programme. His Moroccan chicken recipe, which was originally published on the BBC Food website, takes

less than 30 minutes to prepare and half an hour to an hour to cook. Serving four, it's a solid choice for a weeknight family meal. Article continues below The website describes it as

"a Moroccan-inspired dish that is packed with protein and flavour." To begin making the dish, bring a saucepan of lightly salted water to the boil. Add 240g brown lentils and

simmer gently for 15 minutes. Drain the lentils. Heat one tablespoon of olive oil in a large saucepan. Add one finely chopped onion and four finely chopped garlic cloves and cook for eight

to 10 minutes, or until softened. Add a tablespoon of ras-el-hanout and a teaspoon of cumin seeds, stir and continue to cook for five minutes. Add four large tomatoes (skins removed, seeds

removed and roughly chopped) and lentils. Season with salt and pepper and add just enough vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in a bunch of finely chopped

coriander. Meanwhile, use a tablespoon of ras-el-hanout and some salt to rub into four chicken supremes. Add three tablespoons of olive oil to a frying pan and pan-fry the chicken supremes,

skin-side down, for four to five minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part

of the meat is pierced with a skewer. Garnish the lentils with two tablespoons of toasted flaked almonds and half a thinly sliced red chilli and serve alongside the chicken supremes on

warmed plates. Article continues below For more meals which you can make at home, see our 'recipes' page by clicking here.