Chicken, cauliflower and lentils.
Cook time: 55 minutes | Prep time: 15 mins | Serves: 4
Ingredients.
4 chicken pieces - Marylands or whole chicken cut into four pieces - omit wings.
1 brown onion, diced
4 garlic, roughly chopped
1/2 cauliflower, roughly chopped
1 cup du puy lentils, rinsed
1 teaspoon turmeric powder
1 teaspoon ginger powder
2 teaspoons cumin powder
1 teaspoon coriander
400g cherry tomatoes, tinned
salt and pepper
olive oil
Serve:
plain yoghurt
mint leaves
chilli flakes
Method.
1. Preheat the oven to 200ºC fan (390ºF). In a 30cm casserole dish add onions, garlic, cauliflower, lentils, spices, tomatoes, salt and pepper. Mix through.
2. Pour 3 cups of water over the vegetables. Place chicken pieces on top. Drizzle 2 tablespoons of olive oil, salt and pepper.
3. Bake with a lid on for 45-50 minutes. To brown the top, carefully remove the lid and place it under the grill until the chicken skin is crispy and golden brown.
4. Season and serve with plain yoghurt, mint leaves and chilli flakes.
