Chicken and lentil stew with cumin pitta

I feel that in the recents months I have become more adventurous in the kitchen. I think it might have to do with the fact that together with my boyfriend I have just bought a flat so after many years of renting and sharing kitchens it is nice to have one to call my own. So I get very excited about this, which is overtly expressed in kitchen gadget purchases and new, exotic ingredients. Enter Harissa. I have heard so much about it and at first did not know how to use it exactly and this was my first experiment with it.

This stew recipe was created based on leftovers and a few cupboard items, including a last moment addition of cranberry sauce. I did not tell my boyfriend about this addition because he turns his nose up to sweet and sour combinations, but he enjoyed it, it was just the right amount to get rid of the acidity of the tomato. I am a true believer unplanned recipes often turn out the best for me. Maybe because your expectations are not as high and any success however little tastes so good.

And rather than making a pot of potatoes to accompany it I decided to try my hand at making some pittas. I am also being adventurous when it comes to bread, something that I have always been a little scared of. My dad is a fabulous bread maker and we rarely buy the shop stuff, so I have always enjoyed homemade bread and the supermarket stuff has nothing on it, and thanks to Eve Parker the process wasn’t as scary as I thought. 

Chicken and lentil stew with cumin pitta (serves 2)

For the stew:

1 tbsp olive oil

1 small onion, chopped

2 tsp harissa

2 chicken breasts, chopped

1 tin of puy lentils, drained

2 carrots, peeled and cut into sticks

400ml vegetable stock

4 tbsp tomato puree

2 tbsp cranberry sauce

splash of white wine

1 tsp cornflour (dissolved in a little cold water)

1 tsp cinnamon

2 bay leaves

handful of chopped coriander

For the pittas (makes 4)

190g strong white flour

60g wholemeal flour

1/2 tbsp cumin seeds, toasted

1/2 tsp salt

1 tsp dried yeast

1/4 tsp granulated sugar

150ml warm water

1 tbsp olive oil

1.Start by making the pittas. Mix the flours, cumin seeds and salt in a bowl. Separately dissolve the yeast and sugar in a little of the warm water

2. Make a well in the centre of the flour and add the yeast mixture, olive oil and enough of the remaining water and slowly incorporate the wet ingredients to make a firm but soft dough

3. On a floured surface knead the dough for a good 10 minutes (here’s where you burn all your calories) or until smooth and elastic in texture. Place in an oiled bowl, cover and leave it to rise for 1 hour or until it has doubled in size. I like to wrap the bowl in a duvet, it works like a treat

4. Knock back the dough for 2-3 minutes, then cover and prove again for 5 minutes

5. Divide the dough into 4 and shape it into little rolls on a floured surface and with a rolling pin flatten the dough into the characteristic oval pitta shape. Cover and prove for 10 minutes

6. Preheat the oven to 220C and get started on the stew: in a heavy based pan let the oil get hot and brown the chicken. Remove from pan and set aside

7. Fry the onion and harissa until the onion softens. Add lentils and carrots and fry for a couple of minutes

8. Return the chicken to the pan and add all remaining ingredients. Cover and cook it on medium to low heat for about 30-50 minutes

9. Lightly cover a baking tray (or even better a clay baking stone if you have one) with flour and preheat in the oven for 5 minutes. Place the pittas on the hot baking tray and bake for 5-10 minutes or until they are puffed up.

10. Serve the stew with the pittas while they are still warm.