This delicious chicken, rice and lentil bake by John Whaite is a great one-pot crowd pleaser.
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Preheat the oven to 200ºC, gas mark 6. Set a large, shallow, ovenproof casserole over a medium heat and add 1 tbsp oil. Add the chicken thighs, skin-side down, and fry for a few minutes until the skin is lightly golden. Remove from the pan and set aside on a plate. While you wait for the chicken to brown, rinse the rice and lentils in a few changes of cold water, then leave in a sieve to drain.
Return the pan to a medium heat and add the remaining oil. Add the onion with a generous pinch of salt and fry for 5-10 minutes, stirring frequently, until softened and a little coloured. Stir in the garlic and ginger, then add the rice, lentils, curry powder and tomato purée and fry for just a moment. Pour in the stock, which will seem like too much but don’t worry, and season. Nestle the chicken thighs on top, skin-side up.
Bake in the oven uncovered for 55 minutes until the chicken is deeply bronzed, thoroughly cooked, there is no pink meat and the juices run clear, and the rice and lentils are tender in the middle of the pan. Serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 2,660kJ/ 638kcals |
|---|---|
Fat | 36g |
Saturated Fat | 8.3g |
Carbohydrates | 33g |
Sugars | 6.9g |
Fibre | 12g |
Protein | 40g |
Salt | 0.5g |
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