CHICKEN DHANSAK WI TH R AI TA

Serves 4-6

INGR E D I ENT S

For the chicken dhansak: 100g dried Puy lentils 2 white onions 2 cloves of garlic 2.5cm piece of root ginger 2 tbsp coconut oil 3 chicken breasts, skinless, boneless and cut into bite-size pieces 1 tsp each of ground cumin, ground turmeric, ground coriander, chilli flakes and fenugreek 1 small piece of cinnamon stick 1 tbsp brown sugar 2 tsp white wine vinegar 400g can of chopped tomatoes 500ml hot chicken stock 2 large tomatoes 100g baby spinach leaves Fresh coriander leaves to garnish For the raita: ½ cucumber 200ml natural Greek yogurt 1 tsp dried mint

METHOD

1 To make the dhansak, rinse the lentils. 2 Peel and roughly chop the onions, garlic and ginger. Grind to a paste in a food processor (or finely chop with a sharp knife).

3 Heat 1 tbsp of coconut oil in a large saucepan and brown the chicken pieces in the hot oil in batches, removing them to a plate.

4 Add the remaining oil to the pan with the cumin, turmeric, coriander, chilli, fenugreek and cinnamon stick and fry for 2 minutes, stirring. Stir in the onion paste and cook for 5 minutes before adding the sugar and vinegar.

5 Stir in the lentils and add the chicken. Add the chopped tomatoes and the stock. Reduce the heat, cover the pan and cook over a low heat for 30-40 minutes. Stir occasionally.

6 Roughly chop the tomatoes and, 5 minutes before serving, stir in, along with spinach.

7 To make the raita, grate the cucumber into a bowl and stir in the yogurt and mint.

8 Remove the cinnamon stick and sprinkle the dhansak with coriander. Serve with raita.