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Roast chicken thighs with lentils and mint yoghurt
Fruit and vegetables
2 tbsp
fenugreek
seeds
½
onion
, chopped
½ red
chilli
, finely chopped
2 heaped tbsp chopped
coriander
½
lime
, juice only
½ bunch
mint
, finely chopped
1
lime
, zest only
fresh coriander
, to garnish
Tins, packets and jars
225g/8oz dried
red lentils
, rinsed
500ml/18fl oz
chicken stock
Cooking ingredients
1
cinnamon
stick
2 tbsp
mustard seeds
1 clove
1 tbsp
coriander seeds
2 tbsp
cumin
seeds
1 tbsp
vegetable oil
1 tbsp
vegetable oil
1 tbsp mild
curry powder
salt
Dairy, eggs and chilled
knob of
butter
300ml/10fl oz plain
yoghurt
Meat, fish and poultry
4 skinless, boneless
chicken thighs
Other
1 lime, cut into wedges, to garnish
Back to recipe
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