Spiced chicken traybake with spinach and lentils recipe | Sainsbury`s Magazine

Ingredients

• 2 lemons
• 4 tbsp extra-virgin olive oil
• 3 garlic cloves, crushed
• 1 red onion, chopped
• 2 cinnamon sticks, broken in half
• 3 bay leaves, torn in half
• 1.8-2kg chicken thighs and drumsticks
• 50g pine nuts
• 2 tbsp extra-virgin olive oil
• 2 x 260g packs baby spinach
• 2 garlic cloves, crushed
• 1 x 400g tin green lentils, drained and rinsed
• 1 x 30g pack coriander, leaves coarsely chopped
• zest and juice of 1 lemon
• 3 tbsp pomegranate seeds