Mustard and bitter orange glazed chicken with sautéed red cabbage and cumin lentils

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon salt, black pepper, smoked paprika, and 1/2 teaspoon of the ground cumin.

2. 2

   In a small bowl, whisk together the Dijon mustard, bitter orange juice, orange zest, and half of the chopped garlic to make a light glaze.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly browned.

4. 4

   Brush or spoon half of the glaze over the chicken, transfer the skillet to the oven, and bake at 200 °C / 400 °F for 10 to 14 minutes, or until the chicken is fully cooked. Let it rest for 5 minutes out of the oven.

5. 5

   While the chicken bakes, heat the remaining tablespoon of olive oil in another wide skillet over medium heat. Add the onion, red cabbage, and a pinch of salt; sauté for 6 to 8 minutes, stirring, until the cabbage is tender but still slightly firm.

6. 6

   Add the apple cider vinegar and the remaining chopped garlic to the cabbage. Cook 1 minute more so the flavors blend.

7. 7

   In a small saucepan, combine the cooked lentils with the water or low-sodium broth, the remaining ground cumin, and a pinch of salt. Cook over medium heat for 4 to 5 minutes, stirring, until hot and lightly saucy.

8. 8

   Remove the chicken from the oven and place the skillet back over medium heat for 1 minute. Add the remaining glaze and swirl the pan so the sauce reduces slightly and coats the chicken.

9. 9

   Serve a bed of cumin lentils on each plate, add the sautéed red cabbage, and place a portion of glazed chicken on top or alongside. Finish with the chopped fresh parsley and, if desired, an extra touch of orange zest.