One Pot Chicken and Red Lentil Dal

Name: One Pot Chicken and Red Lentil Dal with Spinach and Naans
Total time: 45 min
Yield: 2
Cuisine: European
Ingredients: 1 North Indian Style Spice Mix; 200 Coconut Milk; 1 Chicken Stock Powder; 50 Red Split Lentils; 1 Onion; 1 Ground Cumin; 260 Diced Chicken Thigh; 2 Garlic Clove**; 2 Plain Naans; 125 Baby Spinach**; 200 Water for the Dal

with Spinach and Naans

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Packed with delicious, good-for-you ingredients, our warming chicken and red lentil dal is the perfect recipe for cosy nights at home. Bright, delicious, and a rich source of protein, red lentils are a great ingredient to bulk out stews, sauces and curries. Served with soft naan bread to keep you feeling full, this wholesome dish is a guaranteed crowd-pleaser.

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

North Indian Style Spice Mix

200

Coconut Milk

Chicken Stock Powder

Red Split Lentils

Onion

Ground Cumin

260

Diced Chicken Thigh

Garlic Clove**

Plain Naans

125

Baby Spinach**

Not included in your delivery

200

Water for the Dal

Nutritional information

Energy (kcal)824 kcal

Energy (kJ)3448 kJ

Fat35 g

of which saturates20 g

Carbohydrate79 g

of which sugars9 g

Protein48 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Plate

•Garlic Press

•Grater

•Medium Saucepan

•Knife

•Lid

•Baking Tray

•Bowl

Instructions

Heat a drizzle of oil in a large saucepan over high heat. Once hot, add the diced chicken, season with salt and pepper and cook, stirring regularly, until golden brown, 5-6 mins. Transfer to a plate and set aside. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Return the pan to the heat, add the onion and season with salt. Cook, stirring regularly, until soft and golden, 8-10 mins. Add the garlic, North Indian curry powder and cumin and cook for 2 mins, stirring regularly.

Add the coconut milk, chicken stock powder, water (see ingredients for amounts) and the lentils. Season with salt and pepper, stir well and bring to a simmer. Cover with a lid (or some foil) and simmer until the lentils are tender and almost cooked, 15 mins. Preheat your oven to 180°C.

Once the lentils have cooked for 15 mins, return the chicken to the pan and mix into the dal. Cover with a lid again and cook until the lentils are soft and the chicken is cooked through, 6-8 mins. Add a splash of water if it is starting to dry out. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Pop the naans on a baking tray and bake until warmed through, 3-4 mins. Add the spinach to the dal a handful at a time until it is completely wilted, 2-3 mins. Taste and add more salt and pepper if needed.