Takes 4½ hours in a slow cooker
2 tbsp olive oil
8 chicken drumsticks, skin left on
2 onions, very finely chopped
6 tbsp red lentils
400g tin chopped tomatoes
1 chicken stock cube, crumbled
crusty bread, to serve
For the gremolata
zest 1 lemon
1 garlic clove, finely chopped
small handful parsley, finely chopped
Heat the slow cooker if necessary. Heat half the oil in a large frying pan, brown the drumsticks on all sides, then transfer to a plate.
Add the onions and remaining oil to the pan, and cook for 5 minutes or so until soft. Put the lentils, tomatoes, 100ml boiling water and the stock cube in the slow cooker. Add the drumsticks to the cooker, and cook on low for 4 hours, then season.
Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.
Extracted from Good Food Eat Well: Healthy Slow Cooker Recipes (BBC Books, approx €15).