Chicken And Lentil Stew With Cumin Pitta

1. 1

   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. 2

   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. 3

   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. 4

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

5. 5

   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. 6

   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. 7

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

8. 8

   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. 9

   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. 10

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

* Per serving · 4 servings · Values may vary.