Step 1

Combine 1 tbs oil, the spices, garlic and lemon zest and juice in a large bowl and season. Add the chicken pieces, turn to coat and leave to marinate for 15 minutes or longer if time allows.

Step 2

Heat 1 tbs oil in a large flameproof casserole dish over high heat, add chicken and fry, turning once, for 5 minutes or until browned. Remove from pan and set aside on a plate.

Step 3

Wipe out casserole, add remaining oil and place over medium heat. Add onion, capsicum, mushroom and bay leaves and cook, stirring occasionally, for 6 minutes or until vegetables soften. Deglaze pan with sherry.

Step 4

Return chicken to pan, pour in stock and tomatoes and bring to the boil, then reduce to a simmer. Cover and cook for 35 minutes or until chicken is cooked through. Stir in lentils and spinach and set aside to rest for 10 minutes.

Step 5

Scatter paprika chicken with parsley and serve with bread.