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Chicken with Chorizo Leeks and Puy Lentils
Simple mid-week one pot meals, make modern day hectic living easier. Leeks are at their best from November through to April and lend a sweet oniony depth to this dish. Just ensure that you wash thoroughly, to remove any grit and dirt hidden inside. The easiest way to do this, is to slice once down the length of the leek. Then, holding the leek by the root end, hold under the tap, so the then water runs down the length, rinsing the grit out. Whilst doing so, gently open each layer to expose the dirt to the water. Once clean, you can slice the white part of the leek into rounds. Don't throw away the dark green tops. These can be bagged and frozen to add to stock or soup at a later date. Note: you could also use tinned or vacuum packed lentils, but you would need to reduce the liquid (unless you want more of a soup consistency)
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