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- 2
garlic cloves
- 1/2 tsp.
smoked paprika
- 1/4 tsp.
ground turmeric
- 1 tsp.
cumin seeds
- 2 Tbsp.
olive oil
- 8
skinless chicken thighs
- 2
onions, thinly sliced
- 1/2
lemon, cut into thin rounds (pips removed)
- 1 Tbsp.
cornflour
- 400 g
tin lentils, drained and rinsed
Large handful fresh coriander, chopped
1 Pound together the garlic, paprika, turmeric, cumin and some seasoning in a pestle and mortar. Mix in 1tbsp of the oil to make a paste, then scrape the paste into a bowl and add the chicken thighs. Rub the marinade over the chicken, cover with clingfilm and leave to marinate for 1hr in the fridge, if you have time.
2 Heat the remaining oil in a large pan and gently cook the onions for 10min until softened. Add the chicken (scraping in any marinade left behind in the bowl) and lemon slices, and fry to brown.
3 Stir in the cornflour, mix well, then add enough water to come halfway up the chicken. Cover pan with a lid, then simmer for 25min, stirring occasionally, until the chicken is cooked through.
4 Stir in the lentils and most of the coriander and heat through. Check the seasoning, garnish with remaining coriander and serve with wild rice.
Freeze ahead
Complete recipe but don’t stir in the coriander. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge, and reheat in a pan until piping hot. Complete recipe to serve.
Per serving:
- Calories: 348
- Total fat: 15g
- Saturates: 3g
- Carbs: 22g
- Total sugars: 5g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
