Chicken & dahl nice as Puy
For a light and healthy meal, try this fragrant, tasty chicken served with a delicious dahl.
1 teaspoon ground coriander 1 teaspoon smoked paprika teaspoon ground turmeric teaspoon garlic powder teaspoon ground ginger
2-3 tablespoons chopped coriander leaves and stalks
2-3 tablespoons yoghurt
Preheat oven to 220C. Line an oven tray with baking paper. Prepare ingredients.
Heat first measure of oil in a medium pot on medium heat, add onion, garlic and ginger. Cook for 2-3 minutes until softened – add a splash of water if ginger begins to stick to pot. Add first measure of dahl spice and cook, stirring for about 30 seconds until fragrant. Add lentils, tomato, stock and water. Bring to a simmer, reduce heat to low and simmer for 22-25 minutes, stirring occasionally, until lentils are tender with a bite. Once cooked, remove from heat and stir through ground almonds and yoghurt. Season and set aside, covered, to keep warm.
While lentils simmer, prepare roasted cauliflower. Toss cauliflower with second measure of oil, second measure of dahl spice and season. Roast for 18-20 minutes until tender. Pat chicken dry and place in a bowl with all remaining tikka spiced chicken ingredients. Toss to coat and leave to marinate until cauliflower has 8 minutes cook time remaining. Peel cucumber into ribbons and roughly chop coriander.
Heat a large non-stick fry-pan on medium-high heat, cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest.
Stir spinach through dahl just before serving and season. Slice chicken thinly reserving any resting juices.
To serve, spoon puy lentil dahl into bowls. Top with roasted cauliflower and tikka spiced chicken (pour any resting juices over). Garnish with cucumber ribbons, sprinkle with coriander and dollop over yoghurt.
Tikka spiced chicken with dahl.