Honey And Orange Glazed Chicken With Lentils

• 1 large orange
• 3 tbsp honey
• 1 None chicken (2 lb), legs tied with fine string
• 3 3/4 cups chicken stock, divided
• 2 tbsp olive oil
• 1 None chili pepper, deseeded and chopped, plus 1 whole chili to garnish
• 3.5 oz green lentils, washed and drained
• 3.5 oz brown lentils, washed and drained
• 3.5 oz red lentils, washed and drained
• 1 bunch green onions, trimmed and finely sliced
• 2 tbsp fresh chopped parsley, plus sprigs to garnish
• 3.5 oz sour cream

1. Preheat the oven to 350u0b0F. Slice half the orange and place in a roasting pan. Squeeze the juice from the rest of the orange and mix with the honey. Place the chicken in the roasting pan, season with salt and freshly ground black pepper and spoon over the honey and orange mixture.
2. Pour 1 1/4 cup of the chicken stock around the chicken then roast in the oven for 1 1/2 hrs, basting with any juices in the bottom of the roasting pan 2-3 times.
3. Thirty mins before the chicken is cooked, heat the oil in a pan and saute the chili for 30 secs, then add the green and brown lentils and stir to coat in the oil. Add 1 2/3 cup of the stock. Bring to a boil then simmer for 20 mins. Add the red lentils and boil for 5 mins. Add the green onions and parsley and cook for another 5-10 mins, until all the lentils are just tender. Season to taste.
4. Remove the chicken and orange slices from the roasting pan, cover and leave to rest for 10 mins. Add the remaining stock to the roasting pan and heat gently on the stove scraping up any browned bits from the bottom of the pan. Mix liquid into the lentils. Serve the lentils, roast chicken and orange slices on a warmed platter with the sour cream. Garnish with the parsley sprigs and whole chili.

orange, honey, chicken, chicken stock, olive oil, chili pepper, green lentils, brown lentils, red lentils, green onions, parsley, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/19387 (may not work)