This dish is very comforting and good for the mind, body and soul. It is the perfect dinner to spice up a dull winter’s night and is also quick and easy to make.
Ingredients for the Chicken...
1 x Chicken Leg or 2 x Chicken Thighs per Person with the skin on
1 x Clove Garlic for every 2 Legs
1 x 1 inch Piece Fresh Ginger
Butter and Veg Oil
Maldon Sea Salt & Black Pepper
Mash the garlic clove and grate the ginger to form a paste. Mix with the butter and veg oil to form a paste. Season well with Salt and Pepper. Rub this mix all over the chicken – on both sides. When the lentils are ready pop the legs into a hot oven (180degrees C) for about 20 – 30 minutes until cooked.
Ingredients for the Lentils...
2 x Banana Shallots – finely chopped
200gms Red Lentils – rinsed in cold water
1 x 450ml Tin of Coconut Milk
1 teaspoon Tomato Puree
2 cloves of garlic
1 x 4 inch piece of fresh Ginger
1 x piece of fresh Tumeric (if available – if not substitute for 1 tsp ground turmeric)
3 x teaspoon black mustard seeds
2 x teaspoon fenugreek seeds
2 x teaspoon fennel seeds
2 x teaspoon coriander seeds
1 x fresh green birdeye chilli (seeds removed if you prefer)
Fresh Chicken Stock
Handful of Fresh Spinach Leaves washed
Lime Juice to taste
In a pestle and mortar bash the ginger, fresh turmeric (if using) and garlic together to form a paste. In a deep saucepan heat a little vegetable oil (about 1 – 2 tablespoons) and gently fry off the diced shallot and ginger, tumeric and garlic paste until just starting to turn golden. Add half the mustard seeds, coriander, fenugreek, fennel and all the turmeric if using dried – fry off until nicely toasted and the mustard starts to “pop”. Then add the rinsed lentils and stir well, scraping all the spices from the bottom of the pan. Add the coconut milk and stir again. Top off with some fresh chicken stock (or use vegetable if you want to make this vegetarian). Bring to a boil and then reduce to a simmer and cook until the lentils are soft – keep your eye on this though as you don’t want the bottom to catch and burn. If in doubt top up with some more stock of coconut milk. Once the lentils are cooked turn off the heat and stir through some fresh spinach leaves and chopped coriander and season with salt and lime juice. The lime really brings out the flavour and adds a lovely sourness that counteracts the richness of the coconut.
Then in a small frying pan heat some more of the oil and a knob of butter and gently fry off the remaining spices until the mustard starts to “pop”. Put the lentils into a serving dish and pour over the spiced butter. Serve along side the chicken and also with some naan breads if you want.
Ginger & Garlic Chicken with Spiced Coconut Lentils Recipe...
MARSALA RAMA DIFFICULTY RATING...
Ginger-licking good chicken with subtle spicy lentils
Angela's Ginger Chicken and Spicy Coconut Lentil recipe...
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