Coriander Roast Chicken Thighs with Puy Lentil Salad

Name: Coriander Roast Chicken Thighs with Puy Lentil Salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 6 bone-in, skinless chicken thighs; 185 g puy lentils; 400 g cauliflower, cut into small florets; 3 red onions, thickly sliced; 2 red and yellow bell peppers, deseeded and cut into chunks; 20 g fresh ginger, peeled; 3 garlic cloves; 30 g fresh coriander, plus extra to serve; 2 tbsp lemon juice; 150 g plain yogurt; 4 tsp olive oil or rapeseed oil; 1 tbsp fresh turmeric, finely grated; 1 tsp garam masala; 1 tsp ground coriander; 0.5 tsp ground cumin; 1 tsp cumin seeds

These coriander-spiced roast chicken thighs are paired with a warm puy lentil salad loaded with roasted cauliflower, peppers, and onions. A bright turmeric-yogurt dressing ties everything together for a hearty, healthy dinner that also works well for meal prep.

Servings4 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

bone-in, skinless chicken thighs
6
puy lentils
185 g
cauliflower, cut into small florets
400 g
red onions, thickly sliced
3
red and yellow bell peppers, deseeded and cut into chunks
2
fresh ginger, peeled
20 g
garlic cloves
3
fresh coriander, plus extra to serve
30 g
lemon juice
2 tbsp
plain yogurt
150 g
olive oil or rapeseed oil
4 tsp
fresh turmeric, finely grated
1 tbsp
garam masala
1 tsp
ground coriander
1 tsp
ground cumin
0.5 tsp
cumin seeds
1 tsp

Step-by-Step Instructions

Preheat the oven to 220C/200C fan/gas 7. Rinse the puy lentils, then simmer them in plenty of water for 35 to 40 minutes, or until tender but not falling apart.

While the lentils cook, add the ginger, coriander, garam masala, ground coriander, ground cumin, 2 whole garlic cloves, 1 tbsp lemon juice, and 3 tbsp yogurt to a large bowl. Blend with a hand blender until smooth.

Transfer 4 tbsp of the herb mixture to a bowl with the chicken thighs and toss well to coat. Arrange the chicken in a single layer on a baking tray.

Stir the remaining yogurt, grated garlic, turmeric, 1 tsp oil, 1 tbsp water, and the remaining lemon juice into the bowl with the leftover herb mixture. Season to taste and set aside for serving.

Add the sliced onions, peppers, and cauliflower to the bowl used for the chicken. Drizzle with 1 tbsp oil and toss so the vegetables pick up any remaining marinade. Spread them out on a second baking tray.