CURRIED CHICKEN & BAKED DHAL

Curried chicken & baked dhal image

Serve this curried chicken with cauliflower, spinach, lentils and tomatoes for a healthy supper. It delivers five of your 5-a-day and is full of flavour

Provided by Sophie Godwin - Cookery writer

Time 55m

Number Of Ingredients 14

Ingredients

2 garlic cloves
thumb-sized piece ginger
100g red split lentils
2 red onions , cut into small wedges
1 small cauliflower , cut into florets
½ tsp turmeric
2 tsp cumin seeds
4 boneless and skinless chicken thighs
1 tsp cold pressed rapeseed oil
2 tsp medium curry powder
100g baby leaf spinach
2 tomatoes , chopped
½ lemon , cut into wedges
2 tbsp natural yogurt

Steps:

Heat oven to 200C/180C fan/gas 6. Grate the garlic and ginger into a large roasting dish. Add the lentils, onions, cauliflower, turmeric and cumin seeds. Pour over 500ml boiling water and give everything a good mix. Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper. Nestle these into the lentils, then cook in the oven for 40 mins until the lentils and chicken are cooked through.
Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted. Season to taste. Serve with the lemon wedges and yogurt.

Nutrition Facts : Calories 531 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 45 grams protein, Sodium 0.3 milligram of sodium