Ingredients
This spiced chicken recipe is positively bursting with flavour
and makes a great dinner party dish or easy family supper, with
just 10 minutes preparation time before popping it in the oven. If
you're feeling particularly organised you can also make it ahead of
time and reheat it on the day.
- 2 tbsp vegetable oil
- 2 onions, sliced
- 2 cloves garlic, crushed
- 2tbsp curry powder
- 2tsp fresh ginger, grated
- 6 free-range chicken legs
- 500ml (16fl oz) chicken stock
- 175g (6oz) red lentils
- 1tsp cumin seeds
- 2tsp brown mustard seeds
- Juice ½ lemon
Method
- Heat the oven to 180°C (gas mark 4). Heat 1tbsp oil in a large ovenproof casserole over a medium heat and cook the onions, stirring occasionally, for 5 mins. Stir in the garlic, curry powder and ginger, and cook for 1-2 mins more.
- Add the chicken pieces and cook for 5 mins, turning once, until golden and coated with the spice. Pour in the stock, add the lentils and bring to the boil. Transfer to the oven and cook, covered, for about 20 minutes.
- Remove the lid and cook for a further 15 mins, or until the lentils are soft and the chicken is cooked.
- Meanwhile, heat the rest of the oil in a small pan, add the cumin and mustard seeds, and cook until the seeds pop. Remove from the heat, add the lemon juice and our over the chicken. Serve with rice and tomato and onion salad.
Top tips
You can make this ahead of time; it also freezes well.
