Coriander roast chicken thighs with puy lentil salad

• puy lentils↗185g g
• ginger↗20g g

  peeled

• coriander↗30g g

  plus extra leaves for serving

• garam masala and ground coriander1 tsp each tsp
• ground cumin↗1⁄2 tsp tsp
• garlic cloves↗2 large whole

  plus 1 small clove, finely grated

• lemon juice2 tbsp tbsp
• regular bio yogurt↗150g pot g
• chicken thighs6 bone-in, skinless
• turmeric↗1 tbsp fresh tbsp

  fresh, finely grated

• olive oil↗1 tbsp rapeseed or tbsp

  plus 1 tsp

• red onion↗3

  (325 g), thickly sliced

• red pepper↗1 large

  and 1 large yellow pepper, seeded, coarsely chopped

• cauliflower↗400g g

  cut into small florets

• cumin seeds↗1 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C convection/gas 7. Cook the puy lentils for 35‑40 minutes over medium heat until tender.

2. 2

   Meanwhile, place ginger, fresh coriander, garam masala, ground coriander, ground cumin and 2 whole garlic cloves in a large bowl, add half the lemon juice and 3 tbsp yogurt. Blend with an immersion blender until smooth. Use 4 tbsp of the mixture to coat the chicken thighs in a large bowl. Spread the chicken on a tray in a single layer.

3. 3

   Add the remaining yogurt to the rest of the spices and herbs, together with turmeric, 1 tsp oil, grated garlic, 1 tbsp water and the remaining lemon juice to taste. Set aside.

4. 4

   Transfer the red onion, pepper and cauliflower to the bowl used for the chicken and toss with 1 tbsp oil to coat with some of the spices. Spread the vegetables on a tray, then place in the oven together with the chicken for 30‑35 minutes until the chicken is done.

5. 5

   Remove the chicken and wrap in foil to keep warm. Sprinkle the vegetables with cumin seeds and return to the oven for another 5 minutes until golden.

6. 6

   To serve, drain the lentils and place them in a serving bowl together with the roasted vegetables and the remaining turmeric yogurt. Mix gently. Serve with the chicken (meat removed from the bones) and sprinkle extra coriander. If you follow a healthy eating plan, eat half and pack the rest to eat cold another day. Store in the fridge for up to three days or freeze for a month.