Tikka Spiced Chicken with Puy Lentil Dhal

Tikka Spiced Chicken with Puy Lentil Dhal

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 8, 2018.

Thinly slice your chives as small as you can, using a sharp knife will make this much easier.


Ingredients

PUY LENTIL DHAL

  • 1 teaspoon oil
  • ¼ red onion, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • 1 teaspoon dhal spice
  • 70g Puy lentils
  • 1 tomato, roughly diced
  • 1 cup chicken stock
  • ¾-1 cup water
  • 10g ground almonds
  • 2 tablespoons yoghurt
  • ½ bag baby spinach, roughly chopped

ROASTED CAULIFLOWER

  • ¼ cauliflower, cut into small florets
  • ¾ teaspoon oil
  • 1 teaspoon dhal spice

TIKKA SPICED CHICKEN

  • 275g lean chicken breast steaks
  • 1 teaspoon oil
  • 1 tablespoon natural yoghurt
  • 1 sachet tikka chicken spice
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • ¼ teaspoon salt

TO SERVE

  • ½ Lebanese cucumber
  • 2-3 tablespoons chopped coriander
  • 2-3 tablespoons yoghurt

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Prepare ingredients.
  2. To serve, spoon Puy lentil dhal into bowls. Top with roasted cauliflower and tikka spiced chicken, drizzling over resting juices, if desired. Garnish with cucumber ribbons, sprinkle with coriander and dollop over yoghurt.
  3. Heat oil in a medium pot on medium heat. Add onion, garlic and ginger. Cook for 2-3 minutes, until softened – add a splash of water if ginger begins to stick. Add first measure of dhal spice and cook, stirring, for about 30 seconds, until fragrant.
  4. Add lentils, tomato, stock and water. Bring to a simmer, reduce heat to low and simmer for 22-25 minutes, stirring occasionally, until lentils are tender with a bite.
  5. Once cooked, remove from heat and stir through ground almonds and yoghurt. Season and set aside, covered, to keep warm.
  6. While lentils simmer, prepare roasted cauliflower. Toss cauliflower with oil and second measure of dhal spice and season. Roast for 18-20 minutes, until tender.
  7. Pat chicken dry and place in a bowl with all remaining tikka spiced chicken ingredients. Toss to coat and leave to marinate until cauliflower has 8 minutes cook time remaining.
  8. Peel cucumber into ribbons and roughly chop coriander.
  9. Heat a large, non-stick fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest.
  10. Stir spinach through dhal just before serving and season. Slice chicken thinly reserving any resting juices.

Nutritional Information

Energy 1630 kj
390 kcal
Protein 39.4g
Carbohydrate 26.9g
Fat 11.8g