Bombay Chicken With Red Split Lentils Recipes

MOROCCAN-STYLE CHICKEN WITH LENTILS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
• Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
• Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

BOMBAY CHICKEN WITH RED SPLIT LENTILS

Steps:

• Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
• Simmer and cover leaving lid slightly ajar for 45 minutes.
• Next add chicken (cut into small pieces) and salt.
• Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
• Next get a small pan out and put the tablespoon of oil in it.
• When hot, put in the whole cumin seeds.
• As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
• Saute until garlic is slightly brown.
• Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
• Finally, add the lemon juice, sugar, and garam marsala.
• Stir to mix and cook for another 5 minutes or so.
• You can top each serving with fresh cilantro if desired.

BOMBAY CHICKEN

Steps:

• In a resealable plastic bag, combine the first 11 ingredients.
• Add the chicken and seal bag and turn to coat.
• Refrigerate overnight.
• Rub grill rack with oil or coat with cooking spray before starting the grill.
• Drain and discard marinade.
• Grill chicken, covered, over medium-hot heat for 15 minutes.
• Turn and grill 10-15 minutes longer or until juices run clear.

CHICKEN AND LENTILS

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.