Ingredients
Serves 4-5
Prep Time: 10mins
Cooking Time: 35mins
- 6 Chicken thighs
- Spinach (diced)
- 250 of cherry tomatoes (halved)
- 300 grams of Basmasti Lentils (drained)
- 4 cloves of Garlic (minced)
- Paprika
- Cumin Seed (2 tablespoons)
- 2 Onions (diced)
- Turmeric (1 ½ tablespoon)
- 1 can coconut milk
- 1 lemon
Method
- Place the chicken thighs on a roasting dish and cover with a little layer of oil, sprinkle over a pinch of paprika and season with Salt and pepper, Roast the chicken in a preheated oven 200º for 30 mins or until cooked throughout.
- As the chicken is cooking, heat a large pan to a medium heat and add a drizzle of olive oil (enough to cover the bottom).
- As the oil heats up add the cumin seed. When the spices have become fragrant add the onion and stir. Add the garlic and turmeric.
- Cook the onions until soft then add the tomatoes. Add the rice and coconut milk and bring to simmer.
- Cook the rice for 20 mins on low heat until fluffy the sauce has thickened slightly. Add the spinach two minutes before serving.
- Serve the rice with the sliced chicken breast over the top.
