Harissa Chicken Lentil Bowl with Watercress Pesto Cream

4 chicken thighs, skin on

1 tin green lentils in water

2tbsp harissa paste

50g watercress, chopped

1 onion, finely chopped

2tsp Paprika

1tsp Cumin

1tsp Mint

1tsp Dill

Salt pepper oil

Pomegranate seeds

For the pesto cream

50g watercress, chopped

5tbsp cream, single or double

2tbsp Olive oil

1tbsp chopped nuts, we used hazelnuts

1 Clove garlic

Salt

20-30g Parmesan

In a bowl, coat the chicken thighs in the harissa paste and allow to marinate in the fridge for at least an hour.
Preheat the oven to 180°. Arrange the chicken on a lined baking tray and bake for about 20-30mins until cooked through.
Meanwhile for the pesto, blitz all the ingredients together, adding more oil and/or cream until your desired consistency is reached.
Cook the lentils in a pot as per the tin instructions, usually 3-4 mins over a medium heat.
In a separate pan, fry the onion in a little oil. Add the cooked lentils to the pan and toss before adding the spices and watercress. Stir to combine and allow watercress to wilt a little, no longer than a couple of minutes.
Plate up with the lentil mixture first, then the chicken thighs. Top with pesto cream and sprinkle with sesame seeds.