Ingredients
- 200g plain natural yoghurt
- 2 tbsp olive oil
- 1 tbsp fresh ginger, finely grated
- 2 garlic cloves, finely grated
- 1 red chilli, finely sliced
- 2 tbsp lemon juice
- 1 tsp salt
- 2 tbsp tandoori spice mix or paste
- 1.5kg fresh organic chicken
- 400g canned lentils, drained
- 1 tbsp tomato paste
- 1 tbsp garam masala
- 2 tbsp chopped coriander leaves
- 75g baby spinach leaves
- 1 lemon for serving
- 2 tbsp coriander sprigs
Method
Beat the yoghurt with one tablespoon of olive oil, ginger, garlic, chilli, lemon juice, salt and tandoori spice mix. Using poultry shears, cut down either side of the backbone of the chicken and remove. Turn cut-side down and push down on the breastbone with the heel of your hand to help it flatten out. Slash the drumsticks once or twice, then coat the chicken with the yoghurt mixture and leave for an hour or two.
Heat the oven to 200C. Place the chicken skin-side up in a roasting tray lined with baking paper and roast for 50 minutes or until golden and cooked through. Heat the lentils with remaining olive oil and tomato paste, garam masala, chopped coriander, sea salt and pepper and a splash of water and simmer for 10 minutes over low heat. Add the spinach leaves and allow to soften and wilt.
Cut the chicken into chunks and serve with the lentils, lemon wedges and coriander sprigs.
