Nutrition: Per serving
Heat the oven to 200C/180C fan/gas 6. Combine the jam, oil, soy sauce, garlic and vinegar in a small bowl, season well and set aside. Tear the leaves off the cauliflower, discarding any discoloured ones, and set the rest aside. Cut the cauliflower stalk and florets into bite-sized pieces.
Combine the lentils, cauliflower stalks and florets and the chicken stock in a 20 x 30cm roasting tin or casserole, and season well. Roast for 20 mins. Season the chicken thighs and toss in the jam glaze to coat.
Remove the tin from the oven and nestle the chicken thighs into the lentils, along with any excess glaze. Bake for 20 mins. Remove from the oven, nestle the cauliflower leaves between the chicken thighs and bake for 15 mins more until the chicken is cooked through. Serve with a bitter leaf salad and some crusty bread, if you like.
