Annie Bell's paprika chicken with pecan and coriander salsa - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s paprika chicken with pecan and coriander salsa By You Magazine - September 27, 2020 This nutty salsa is a great way of getting more veggies into this super spicy chicken and lentil dish. Chris Alack SERVES 2 GET AHEAD You can marinate the chicken a couple of hours in advance, in which case cover and chill. 2 tbsp extra virgin olive oil 1 tbsp lemon juice 2 garlic cloves, peeled and crushed to a paste 1⁄2 tsp paprika 150g chicken fillet, cut into thin strips x 5cm-7cm long 100g cherry tomatoes, quartered sea salt 1 red onion, thinly sliced 2 long red peppers, core and seeds discarded, cut into thin strips x 5cm-7cm long 125g cooked green lentils 25g pecan nuts, finely chopped 2 tbsp coarsely chopped coriander greek yogurt, to serve 1. Blend a tablespoon of olive oil, the lemon juice, garlic and paprika in a large bowl and stir in the chicken strips. Season the tomatoes with salt in a medium bowl and set aside for 15 minutes. 2. Heat the remaining oil in a 24cm nonstick frying pan over a medium heat and fry the onion and peppers for 7-8 minutes until softened and lightly coloured, stirring frequently. Transfer these to a bowl. Put the chicken strips and a little of the marinade into the pan and stir-fry for about 2 minutes or until cooked. Stir in the lentils and heat through, then put the onions and peppers back in. 3. Add the nuts and coriander to the tomatoes. Serve the chicken and peppers with a dollop of yogurt and the salsa on top. Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved