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How to make Yoghurt rubbed chicken with tomato lentils

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • olive oil cooking spray
  • 1 brown onion, chopped
  • 2 teaspoons ground cumin
  • 2 garlic cloves, crushed
  • 3 teaspoons turmeric
  • 1/2 cup dried red lentils, rinsed
  • 400g can crushed tomatoes
  • 1 bunch coriander, washed, dried
  • 1/2 cup low-fat plain yoghurt
  • 1 tablespoon sweet paprika
  • 1 small red chilli, chopped
  • 500g chicken thigh fillets, trimmed
  • lemon wedges, to serve

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 Stir coriander leaves into lentil mixture. Divide chicken among plates. Serve with tomato lentils and lemon wedges.