Tender chicken thighs are given an Asian inspired twist in this succulent yoghurt-rubbed chicken with tomato lentils recipe
- Spray a saucepan with oil and heat over medium heat. Add onion, cumin, half the garlic and 1 teaspoon turmeric. Cook, stirring, for 3 to 4 minutes or until onion is soft. Add lentils and cook for 2 minutes. Add tomatoes and 2 cups cold water. Cook, stirring, for 3 to 4 minutes or until sauce comes to the boil. Cover and reduce heat to low. Cook, covered, for 15 minutes or until lentils are tender.
- Meanwhile, remove leaves from coriander and set aside. Roughly chop stems and roots. Combine with yoghurt, paprika, chilli, remaining garlic and remaining turmeric in a bowl. Add chicken and turn to coat.
- Spray a large, non-stick frying pan with oil and heat over medium heat. Cook chicken for 10 minutes each side or until cooked through.
- Stir coriander leaves into lentil mixture. Divide chicken among plates. Serve with tomato lentils and lemon wedges.
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Store Spice Organizer
Surface Utensil Holder
Cutting Board Set