Name: Coriander chicken with pumpkin lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 chicken drumsticks, lightly scored; 550 gram pumpkin, peeled, cut into 2 cm pieces; 2 tablespoon mild curry powder; 2 tablespoon ground coriander; 2 clove garlic, crushed; 2 tablespoon vegetable or olive oil; 1 1/3 cup dried red lentils; 120 gram green beans, cut into 3 cm pieces diagonally; 1/3 cup coarsely chopped coriander; lemon wedges, to serve

Ingredients

8 chicken drumsticks, lightly scored

550 gram pumpkin, peeled, cut into 2 cm pieces

2 tablespoon mild curry powder

2 tablespoon ground coriander

2 clove garlic, crushed

2 tablespoon vegetable or olive oil

1 1/3 cup dried red lentils

120 gram green beans, cut into 3 cm pieces diagonally

1/3 cup coarsely chopped coriander

lemon wedges, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Combine chicken, pumpkin, curry powder, ground coriander, garlic and oil in a large roasting pan. Season. Toss to combine. Bake for 20 minutes, turning occasionally, or until golden brown and cooked.

2.Meanwhile, cook lentils in a saucepan of boiling water for 7 minutes, or until tender but still holding their shape. Add beans during the final 3 minutes of cooking. Drain. Transfer to a bowl. Add coriander. Season.

3.Add cooked pumpkin to lentils. Toss to combine. Spoon onto serving plates. Top with chicken. Serve with lemon wedges.

Try chicken lovely legs or thigh fillets instead of drumsticks. Price and cooking time will vary. Store unused spices in a cool place. Use canned brown lentils instead of cooking red lentils.
Note

Woman's Weekly Food

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Ingredients

Method

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