Heat the olive oil in a casserole dish or deep frying pan over a medium-high heat. Season the chicken all over and add to the pan, skin-side down. Cook for 6-8 mins until well browned and golden, then flip and cook for 2-3 mins until just golden, they don’t need to be cooked through at this point. Remove the chicken to a plate.

Stir the onion and garlic into the chicken pan. Cook for 2-3 mins before stirring in the spices. Cook for 1-2 mins until fragrant, then splash in the chicken stock, scraping the bottom to remove any browned bits. Mix in the lentils, kale, lemon slices and olives. Bring to a simmer, nestle the chicken breasts back in, skin-side up and cook for 8-10 mins until reduced and the chicken is cooked through. Season with the lemon juice and some black pepper, then garnish with the parsley to serve.