Spiced Chicken with Lentils
For this recipe try to buy the whole brown or green lentils, and don’t worry if you haven’t got all the relevant spices, you can use curry powder instead – about 2 teaspoons of the hot Madras kind.
|1 x 3½ lb (1.6 kg) chicken, cut into 6 portions|
|2 tablespoons groundnut oil|
|1 medium onion, peeled and sliced|
|1 clove garlic, crushed|
|1 heaped teaspoon ground coriander|
|1 level teaspoon ground ginger|
|1 teaspoon ground cumin|
|1 level teaspoon turmeric|
|½ - ¾ teaspoon chilli powder (depending on how hot you like it)|
|½ lb (225 g) whole lentils, soaked in cold water for half an hour|
|1 tablespoon tomato puree|
|¾ pint (425 ml) chicken stock made with the giblets|
|Pre-heat the oven to gas mark 4, 350°F (180°).|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Frugal Food
Start by heating the oil in a flameproof casserole and fry the chicken portions to a nice golden colour on all sides. Then set them on one side and add the onions and garlic to the pan. Soften them for about 5 minutes, then stir in the spices and cook for another 5 minutes. Now return the chicken pieces to the casserole and spoon the spicy onion and oil mixture over them.
Next add the drained lentils, then mix the tomato puree with the hot chicken stock and pour that in. Now add a little salt and bring everything up to simmering point – and make sure all the lentils are pushed down so that they are almost covered by the liquid. Put a lid on and transfer the casserole to the oven, where it will take about 45 minutes to an hour to cook. Serve with rice and mango chutney.
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