Baked Curried Chicken with Red Lentils
PREP 5 MIN•COOK 50 MIN
DF
EF
GF
NS
NF
Number of servings
2
400g chicken thighs, (with skin & bone-in) approx 4 x 7 ounce cutlets
1⁄2 spray olive oil
1 tbs curry powder
1⁄2 onion diced
1 garlic clove crushed
1⁄2 cup (100g) dried split red lentils well rinsed
1⁄2 cup (125ml) chicken stock
1⁄3 cup (95ml) light coconut milk, canned
1 1⁄2 cups (60g) baby spinach leaves
1⁄2 small red chilli pepper sliced, optional
1⁄2 sprig of fresh cilantro leaves picked, optional
Preheat oven to 355°F/fan-forced 325°F.
Spray chicken with oil and sprinkle over half the curry powder, then set aside.
Heat a medium/large non-stick ovenproof skillet over high heat and spray with oil. Add chicken and cook for 2-3 minutes on each side, until browned but not cooked through. Remove chicken and set aside.
Add onion to the skillet and cook for 2-3 minutes until translucent.
Add garlic and remaining curry powder and stir for another minute.
Add lentils, stock and coconut milk, stir to combine, scraping any browned pieces on the bottom of the skillet. Season, bring to a simmer then nestle chicken thighs into the lentils.
Transfer skillet to the oven and cook for 30 minutes.
Remove skillet and press spinach into the lentils around the chicken. Return to the oven and cook for another 5-10 minutes.
Scatter over chilli and cilantro leaves, if using, season to taste and serve.
Energy (kJ)
1725 kJ / 422 cals
Protein
40.5 g
Fat
12.2 g
Sat. Fat
5.4 g
Carbs
29.2 g
Sugar
3.1 g
Fiber
7.8 g
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