Coriander roast chicken thighs with puy lentil salad

Delight your tastebuds with savory coriander roast chicken thighs served over a bed of flavorful puy lentil salad. A culinary masterpiece awaits!

Ingredients:

• 185g puy lentils
• 20g ginger, peeled
• 30g coriander, plus extra leaves to serve
• 1 tsp each garam masala and ground coriander
• 1⁄2 tsp ground cumin
• 2 large whole garlic cloves, plus 1 small clove, finely grated
• 2 tbsp lemon juice
• 150g pot plain bio yogurt
• 6 bone-in, skinless chicken thighs
• 1 tbsp fresh turmeric, finely grated
• 1 tbsp rapeseed or olive oil, plus 1 tsp
• 3 red onions (325g), thickly sliced
• 1 large red pepper and 1 large yellow pepper, deseeded and cut into chunks
• 400g cauliflower, cut into small florets
• 1 tsp cumin seeds

Instructions:

1. Preheat the oven to 220C/200C fan/ gas 7. Cook the lentils for 35-40 minutes over a moderate heat until they are soft.
2. In the meantime, combine the ginger, fresh cilantro, garam masala, ground cilantro, ground cumin, and the 2 whole garlic cloves in a large bowl along with half of the lemon juice and 3 tablespoons of yogurt. Blend using a hand blender until the mixture is smooth. Use 4 tablespoons of the mixture to cover the chicken thighs in a large bowl. Place the chicken on a baking tray in a single layer.
3. Mix the remaining yogurt with the remaining herb and spice mixture, along with the turmeric, 1 teaspoon of oil, the minced garlic, 1 tablespoon of water, and additional lemon juice to your liking. Put it aside.
4. Combine the onions, bell peppers, and cauliflower in the bowl used for the chicken, and coat them with 1 tablespoon of oil to cover them with the spice mixture. Spread the vegetables on a baking tray, then place them in the oven with the chicken for 30-35 minutes until the chicken is fully cooked.
5. Take out the chicken and wrap it in foil to keep it warm. Sprinkle cumin seeds over the vegetables and return to the oven for 5 minutes until they turn golden brown.
6. When serving, drain the lentils and place them in a serving bowl with the roasted vegetables and the remaining turmeric yogurt. Mix gently. Serve with the chicken (deboned) and garnish with additional cilantro. If you are following the Healthy Diet Plan, enjoy half of the meal and store the remaining for a cold meal in the future. It can be stored in the fridge for up to three days or frozen for up to a month.

Summary:

• Calories: 2458 kcal
• Fat: 71 g
• Protein: 242 g
• Carbs: 234 g
• Potassium: 6885 mg
• Magnesium: 619 mg