Tan­doori chicken drum­sticks with spiced tomato and lentil salad

The Western Star - - LIFE - Recipe by Ka­t­rina Wood­man Photo by Jeremy Si­mons

SERVES: 4 In­gre­di­ents

100g (1⁄3 cup) gluten-free tan­doori paste

90g greek-style yogurt, plus ex­tra, to serve

8 small (about 1.1kg) chicken drum­sticks, scored

400g can brown lentils, rinsed, drained

2 toma­toes, sliced

200g grape toma­toes, halved 2 sticks cel­ery, thinly sliced di­ag­o­nally

1⁄2 red onion, thinly sliced

2 tbs ex­tra-vir­gin olive oil

1 tsp brown mus­tard seeds

1⁄2 tsp cumin seeds

1 gar­lic clove, crushed

2 tbs fresh le­mon juice

1⁄4 tsp brown sugar 1⁄2 bunch fresh co­rian­der, leaves picked


Pre­heat oven to 200C/180C fan-forced. Line a bak­ing tray with bak­ing pa­per.

Com­bine tan­doori paste and yogurt in a large bowl. Add chicken. Turn to coat. Mar­i­nate for 15 min­utes.

Place chicken on a greased wire rack on pre­pared tray. Spray with oil. Bake for 35 min­utes or un­til cooked through

Mean­while, com­bine the lentils, tomato, cel­ery and onion in a large bowl.

Heat oil in a small fry­ing pan over medium-low heat. Add the mus­tard seeds, cumin and gar­lic and cook, stir­ring, un­til aro­matic. Re­move from the heat.

Care­fully stir in the le­mon juice and sugar. Quickly pour over lentil mix­ture. Sea­son. Set aside, stir­ring oc­ca­sion­ally, for 10 min­utes to de­velop the flavours.

Add co­rian­der leaves to lentil mix­ture and stir to com­bine. Serve with chicken and ex­tra yogurt.

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