Roast spiced chicken thighs with red lentils and mint yoghurt

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Glynn Purnell

Ingredients

For the chicken

  • 2 tbsp fenugreek seeds
  • 1 cinnamon stick
  • 2 tbsp mustard seeds
  • 1 clove
  • 1 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 4 skinless, boneless chicken thighs
  • 1 tbsp vegetable oil
  • knob of butter

For the red lentils

  • 1 tbsp vegetable oil
  • ½ onion, chopped
  • 1 tbsp mild curry powder
  • 225g/8oz dried red lentils, rinsed
  • 500ml/18fl oz chicken stock
  • ½ red chilli, finely chopped
  • 2 heaped tbsp chopped coriander
  • ½ lime, juice only
  • salt

For the mint yoghurt

  • 300ml/10fl oz plain yoghurt
  • ½ bunch mint, finely chopped
  • 1 lime, zest only
  • fresh coriander, to garnish
  • 1 lime, cut into wedges, to garnish
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