Curried Chicken with Baked Daal & Vegetables

A colorful, healthy, and satisfying weeknight meal in under an hour that the whole family is sure to love? Enter curried chicken with baked daal and vegetables. This one-pan wonder is a cool-weather staple in our house and I hope it becomes one in yours as well.

Curried Chicken & Baked Daal

Serves 4

Ingredients:

• 2 cloves garlic

• 1-inch piece of ginger

• 1 cup red lentils

• 1 red onion , cut into 6 wedges

• 1 small cauliflower , cut into florets

• ½ tsp turmeric

• 2 tsp cumin seeds

• 4 boneless and skinless chicken thighs

• 1 tsp olive oil or neutral vegetable oil

• 2 tsp medium curry powder (I like Morton & Bassett)

• 3.5 oz baby spinach

• 2 tomatoes , diced into 1-inch pieces

• ½ lemon , cut into wedges

• 2 TB plain greek yogurt

• 1/4 cup Italian Parsley, chopped
  

• STEP 1

  Heat oven to 350 F degrees. Grate the garlic and ginger into a large roasting dish. Add the lentils, onion, cauliflower, turmeric and cumin seeds. Pour over 2-1/4 cups boiling water and give everything a good mix. Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper. Nestle these into the lentils, then cook in the oven for 40 mins until the lentils and chicken are cooked through.

• STEP 2

  Remove the chicken from the dish and set aside. Add the spinach and tomatoes to the dish and return to the oven briefly for a couple of minutes until the spinach has wilted. Season to taste and sprinkle chopped parsley over top. Serve with the chicken thighs, lemon wedges, and yogurt.