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Yoghurt-rubbed chicken with tomato lentils
Yoghurt-rubbed chicken with tomato lentils
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Asian-inspired yogurt-rubbed chicken thighs with tomato lentils - succulent and flavorful.
Ingredients:
  • olive oil cooking spray
  • 1 brown onion, chopped
  • 5.00 gm ground cumin
  • 3 tsp turmeric
  • 125.00 ml dried red lentils, rinsed
  • 400g can crushed tomatoes
  • 1 bunch coriander, washed, dried
  • 125.00 ml low-fat plain yoghurt
  • 10.00 gm sweet paprika
  • 1 small red chilli, chopped
  • 500g chicken thigh fillets, trimmed
  • lemon wedges, to serve
Instructions:
  • 1. Heat a saucepan sprayed with oil over medium heat. Add onion, cumin, half the garlic, and 1 teaspoon turmeric. Stir and cook for 3 to 4 minutes until onion is soft. 2. Stir in lentils and cook for 2 minutes. 3. Add tomatoes and 2 cups of cold water. Bring to a boil while stirring for 3 to 4 minutes. 4. Cover, reduce heat to low, and simmer for 15 minutes or until lentils are tender.
  • Prepare the coriander by separating the leaves and setting them aside. Roughly chop the stems and roots, then mix them with yogurt, paprika, chili, the rest of the garlic, and the remaining turmeric in a bowl. Add the chicken and ensure it is coated evenly.
  • Heat a large non-stick frying pan over medium heat and lightly coat with oil. Cook the chicken for 10 minutes on each side or until fully cooked.
  • Gently fold fresh coriander leaves into the lentil mixture. Plate the chicken evenly among serving dishes. Accompany with tomato lentils and garnish with lemon wedges.

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