Spiced Tandoori Chicken, Thyme, Tomato & Onion Yellow Split Pea Dhal, Wholemeal Chappatis

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So I went a bit over the top yesterday, I mean I could have settled for a quick mid-week supper, but sitting on the laptop writing most the day I was inclined to get off my butt and dance away in the kitchen.

So here is what I created from just chicken drumsticks, picked a theme and made some spiced, vibrant red and juicy drumsticks accompanied with a yellow split pea dhal.

With the dhal I gave it a curried flavour and fried some onions & tomatoes to add an extra burst of herby freshness to the dish.

It was all served with homemade wholemeal chappatis, thin, warm and delicious with the dhal!

Tandoori Drumsticks

6 pieces of Chicken Drumsticks

Chicken Marinade:

3 tsps of Tandoori Powder (depending on how spicy you want it!)

1 tsp Cumin Powder

1 tsp Coriander Powder

A sprinkle of fennel seeds

2 tbsp Natural Yogurt

2 Fresh Spring Onion, chopped

1 tbsp of Fresh Coriander

Salt and Pepper to Season

Yellow Split Pea Dhal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Cup of Yellow Split Peas

2 Cup of Water

1 tsp Mild Curry Powder

Salt & Pepper to season

For the Garnish;

A handful of cherry tomatoes

1/2 large onion, chopped finely

A sprinkle of thyme

Olive Oil

Salt and Pepper

1 Garlic clove, chopped finely

1 inch Ginger, finely chopped

Method:

For the chicken, mix all the marinade ingredients together and let your chicken drumsticks marinate in the mixture, put in the fridge for an hour.

Soak your yellow split peas in cold water for an hour or so, overnight is best.

Preheat your oven to Gas Mark 5,  wash your lentils and place in a deep saucepan with 2 cups of water over them,  let them come to a boil and cook for about 45-50 minutes. Keep checking them or adding water to stop it from burning at the bottom.

Take out your chicken and place a frying pan on the stove, with a little olive oil in the pan, seal the chicken drumsticks, till golden brown on all sides. Then place on a baking tray, ready to pop into the oven to cook for around 20 minutes or till the juices run clear when a knife is inserted.

In a frying pan, put some olive oil and add your chopped ginger, garlic and onion, let them cook for 2 minutes, then add the thyme and tomatoes, let this cook slowly till the tomatoes and onions are soft.

The dhal should be no longer in pea form but all mixed into a thick, smooth texture, add a little water if too thick. Once cooked place in a bowl and put your delicious tomato topping over the dhal, swirl it in so it all mixes up.

Let everyone help themselves! Serve with warm chappatis! Or a carrot salad would go nicely.