2 large leeks, cleaned & sliced ( or 2 onions, diced into large pieces if you don’t have leeks)
5 cloves of garlic minced
1 Tbsp Kiwi Rub
1 cup red lentils
1 cup white wine- ( you can replace this with another cup of chicken bone broth if you prefer)
1x 400gm tin of diced tomatoes + a handful of cherry tomatoes (if you don’t have cherry tomatoes you can leave them out)
2 cups chicken broth (stock)
1 Tbsp Sriracha sauce, or any hot sauce you have on hand ( optional)
more Original Salt Rocks
1 large courgette cut in half then sliced ( can replace with carrots)
1 Tbsp fresh thyme for garnish
Preheat oven to 190°C (375°F)
In a large pot that has a lid & that can go in the oven, heat 3 Tbsp olive oil over a medium to high heat.
Season the chicken drumsticks generously with Original Salt Rocks, then add the chicken to the pot & cook until chicken is browned all over, you do not want to cook the chicken all the way through as it will finish cooking in the oven. Remove the chicken from the pot & place on a plate for later.
Turn the heat down to a medium heat, & add the leeks & garlic, cook for about 3 minutes or until leeks soften & become translucent, stirring occasionally.
Stir in the Kiwi Rub, then add the lentils, tomatoes & white wine.
Add the chicken broth, sriracha sauce, & a couple more grinds of Original Salt Rocks, stir everything together.
Cook the lentils for about 10 minutes, do not boil, add the courgettes to the pot, stir, then place the chicken on top of everything.
Put the lid on your pot & place in the oven & cook for 1 hour.
Take out of the oven & garnish with fresh thyme & serve , add more Original Salt Rocks to taste.