Ingredients for main dish
60g coconut oil
1/3 cup loosely packed Herbie’s Spices kaffir leaves
1 tbs Herbie’s Spices ground turmeric
2 tbs Herbie’s Spices ground coriander (I milled whole seeds from the Herbie’s Spices 25g pack)
1 tbs ground yellow mustard seeds
2 medium onions, thinly sliced
4 cups of soaked red split lentils (I soak these overnight after rinsing)
500 mL homemade chicken stock and 250mL of water (I used a jellied chicken stock, if using a purchased stock use 1L of it)
1.8kg free range chicken pieces with bone, skin on (I purchase Maryland packs)
1 garlic bulb, finely diced
1 large carrot, cut in half longways, finely sliced
Juice of 1 lemon
Half cup of fresh parsley and/or coriander to your taste
Ingredients for mint cucumber yoghurt topping
1 cup homemade yoghurt (or 1 cup think Greek-style yoghurt)
½ cup thinly shredded mint leaves
1 Lebanese cucumber, seeds removed, finely chopped
1. Prepare topping first so that it can chilled. Add all ingredients in bowl and stir to mix well. Cover and refrigerate.
2. Preheat an oven to 180 degrees Celsius
3. In a frypan melt the coconut oil then add kaffir leaves, ground turmeric, ground coriander, ground mustard seeds and the onions. Cook until onions are ready. Then add lentils and stock and stir to combine.
4. Pour contents from frypan into oven dish (I used a Corningware dish). Place chicken pieces on top and sprinkle garlic across chicken. Place carrot pieces between chicken pieces. Pour lemon juice over chicken. Cover with baking paper and then a sheet of aluminium foil. The baking paper ensures that the acid from the lemon juice does not interact with the aluminium foil. Place in oven for two hours.
5. Uncover after two hours. Put oven up to 220 degrees Celsius and sprinkle over parsley and/or coriander and cook for another ten minutes.
6. Leave to stand out of oven for five minutes.
7. Serve with yoghurt topping.
Herbie’s Spices are available from stockists as listed on the Herbie’s Spices website.
Free range chicken was purchased from About Life Lane Cove.
Vegetables, garlic and coriander were purchased from Lime Leaf Fruit Market
Mint leaves were foraged from a nearby community garden patch
The recipe was adapted from the April 2017 delicious magazine, page 93. The original recipe was on a base of rice yet the household favours lentils over rice.