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chicken thigh flat leaf parsley lemon rind lemon juice ground turmeric ground coriander cayenne pepper red onion olive oil red lentil chicken baby spinach mint fresh coriander red wine vinegar yogurt
Viewed: 67 - Published at: 9 years agoIngredients
- 700 g chicken thigh fillets, sliced thinly (1.5 pounds approx.)
- 12 cup flat leaf parsley, chopped coarsely
- 4 teaspoons lemon rind, finely grated
- 4 teaspoons lemon juice
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 14 teaspoon cayenne pepper
- 1 medium red onion, chopped finely
- 2 tablespoons olive oil
- 1 cup red lentil, rinsed in water (200 grams)
- 2 12 cups chicken stock (630 mls)
- 200 g baby spinach leaves (7oz)
- 12 cup of fresh mint, coarsely chopped
- 12 cup fresh coriander, coarsely chopped (leaves)
- 4 teaspoons red wine vinegar
- 13 cup yogurt
Method
- Combine chicken, parsley, lemon rind, spices, onoion and 1 tablespoon olive oil in a large bowl.
- Heat a wok or a large frying pan.
- Stir-fry chicken in small batches, until chicken is browned and cooked through.
- Meanwhile, combine lentils and stock in a medium sized saucepan.
- Bring to the boil, reduce heat, and simmer uncovered for about 8 minutes or until the lentils are just tender.
- Drain.
- Place lentils in a large bowl with the spinach, coriander, mint and combined vinegar and the remaining 1 tablespoon of olive oil.
- Toss gently to combine.
- Serve chicken mixture on the lentil mixture, drizzle with yogurt and sprinkle with some extra green herbs for presentation.
