Lisa's Spice-baked Chicken with Autumn Veges and Lentils
Photography Sarah Tuck.
Click here to read our interview with Lisa Carrington.
Serves: 4
INGREDIENTS
2 tablespoons each olive oil, maple syrup, soy sauce and apple cider vinegar
2 teaspoons each ground cumin and smoked paprika
1 teaspoon ground turmeric
½ teaspoon chilli flakes
3 cloves garlic, crushed
1 x 400-gram tin each brown lentils, drained and rinsed, and cherry tomatoes
6 chicken thighs, skin on, bone in
2 red onions, cut into quarters through the root
1 eggplant, halved lengthways and each half cut into 4 large chunks
½ medium butternut pumpkin, cut into 1½ cm-thick slices, skin on
sea salt and ground pepper
TO SERVE
Garlicky Lemon Spinach (see recipe below)
1 cup thick plain yoghurt
chilli flakes
Equipment: Large, shallow roasting tray, at least 40cm x 26cm.
METHOD
Preheat the oven to 170°C fan bake.
Combine all the ingredients down to and including the lentils and tomatoes in a large bowl. Add the chicken and vegetables and turn to coat well. Tip onto the tray and spread into a single layer. Season and bake for 30 minutes. Turn the vegetables over and baste the chicken. Cook for a further 15-20 minutes, or until the chicken is fully cooked. Top with the spinach, a dollop of yoghurt and sprinkle of chilli flakes.
GARLICKY LEMON SPINACH (GF) (V)
INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, crushed
finely grated zest 1 lemon
3 tightly packed cups baby spinach leaves
1 tablespoon lemon juice
sea salt and ground pepper
METHOD
Heat the oil in a large frying pan over a medium heat. Sizzle the garlic and zest for about 30 seconds. Add the spinach and turn to lightly wilt, then add the juice. This should take under 1 minute. Tip into a bowl and season.
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