One Pan Chicken with Curried Lentils
ONE PAN CHICKEN WITH CURRIED LENTILS
Serves 2
I’m a big fan of one pot dishes and this one kicks ass. It’s the simplest easy curry I’ve ever made that has deep flavors and comes together in no time. I use a product called Monsoon Coast Balti and I honestly haven’t come across anything better. I sometimes omit the chicken for a vegetarian version and it’s still just as good. If you don’t eat it all in one go you’ll be in for a real treat the next day as the flavors have had more time to come together.
Ingredients
4 - chicken thighs skin on
1/2 - onion diced
3 - garlic cloves diced/minced
small piece of ginger diced finely (about a tablespoon)
2-3 tablespoons Monsoon Coast Balti or Whole Foods Balti spices*
1 cup of red lentils
3 cups veggie or chicken stock
1/2 cup tomato sauce
olive oil
*Monsoon Coast Balti is my favorite and it can be purchased here. Whole Foods Balti can be found here
Directions
Preheat the oven to 400F. Heat your pan on medium with some olive oil. Add the onions, garlic and ginger and cook for 5 mins stirring occasionally making sure it doesn’t burn or stick.
Add the spices and cook for another minute until really fragrant. Then add the tomato sauce and heat for another minute. Remove from heat and add the lentils, stock and salt and stir to combine all the ingredients.
Place the chicken thighs on top on of the lentils and drizzle some olive oil on top. Season with salt and pepper and bake in your preheated oven for 50 mins until the lentil mixture is bubbling at the chicken thighs look crispy on top. You can always use a meat thermometer to check the internal temp of the chicken to be sure. It’s easy to undercook this dish but hard to overcook it. You want the lentils to be fall apart soft.
Rest for 10 minutes before eating and serve with basmati or jasmine rice, sour cream and some chopped cilantro.