Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 (about 250g each) chicken marylands

  3. 1 tsp ground turmeric

  4. 1 tsp ground cumin

  5. 1 tsp ground paprika

  6. 1 tsp ground cinnamon

  7. 1 tbs lemon juice

  8. 1 tbs olive oil

  9. 1/2 cup (100g) puy lentils (or Australian blue lentils)

  10. 1 cup (200g) basmati rice, rinsed, drained

  11. 1 1/2 cups (375ml) chicken stock

  12. 50g butter

  13. 1 brown onion, thickly sliced

  14. 1 bunch coriander, leaves picked

  15. 1 bunch mint, leaves picked

  16. 1 red onion, thinly sliced

  17. Lemon wedges, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Combine the chicken, turmeric, cumin, paprika, cinnamon, lemon juice and oil in a large bowl and gently toss to combine. Season with salt and pepper. Place in a roasting pan. Roast in preheated oven for 25 minutes or until golden brown and cooked through.

  2. Meanwhile, cook the lentils in a saucepan of boiling water for 20 minutes or until tender. Drain well.

  3. Combine the rice and stock in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat and set aside, covered, for 5 minutes. Add the lentils and use a fork to stir through.

  4. Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring, for 8 minutes or until golden.

  5. Spoon the rice mixture among serving plates and top with onion mixture. Combine the coriander, mint and red onion in a small bowl. Place the chicken on rice mixture and top with coriander salad. Serve immediately with lemon wedges, if desired.


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