Once the prep is done, all into the oven and it only needs a salad
to complete the delicious dish.
Serves 4/5
Free range chicken 1.5kg
300g Greek style yogurt
2 tablespoons olive oil
sea salt and black pepper
½ Tablespoon ground cinnamon
1 tablespoon ground cumin
½ tablespoon ground turmeric
1 red chilli, chopped
2 red onions, sliced
3/4 cloves garlic, chopped
2 lemons, cut into wedges
150g basmati rice
150g puy lentils
A day ahead, if possible, place the chicken in a deep dish, mix the yogurt, olive oil, seasoning, cinnamon, cumin and turmeric together. Spread the mixture over the chicken, cover and leave in the fridge to marinate.
Set the oven 200c gas 6. In a large cast iron casserole, heat a little more olive oil and sauté the chilli, onion and garlic together, place the chicken on top, reserve any remaining marinade. stuff half the wedges of lemon into the cavity, Drizzle the top of the chicken with some extra olive oil, squeeze the remaining wedges over the chicken, cover the pot and transfer to the oven for 40 minutes. Add 600ml of water to a large bowl, add any remaining marinade, plus, the rice and lentils, season well, remove the pot from the oven, add in the rice and lentil mixture, distribute evenly. cover the pot and return to the oven, braise until the chicken is fully cooked, 75c. and lentils and rice are tender, 50 minutes approx. Serve with a salad and extra yogurt flavoured with chopped mint and honey.
