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- 2 garlic cloves
- 1/2 tsp. smoked paprika
- 1/4 tsp. ground turmeric
- 1 tsp. cumin seeds
- 2 Tbsp. olive oil
- 8 skinless chicken thighs
- 2 onions, thinly sliced
- 1/2 lemon, cut into thin rounds (pips removed)
- 1 Tbsp. cornflour
- 400 g tin lentils, drained and rinsed
- Large handful fresh coriander, chopped
1 Pound together the garlic, paprika, turmeric, cumin and some seasoning in a pestle and mortar. Mix in 1tbsp of the oil to make a paste, then scrape the paste into a bowl and add the chicken thighs. Rub the marinade over the chicken, cover with clingfilm and leave to marinate for 1hr in the fridge, if you have time.
2 Heat the remaining oil in a large pan and gently cook the onions for 10min until softened. Add the chicken (scraping in any marinade left behind in the bowl) and lemon slices, and fry to brown.
3 Stir in the cornflour, mix well, then add enough water to come halfway up the chicken. Cover pan with a lid, then simmer for 25min, stirring occasionally, until the chicken is cooked through.
4 Stir in the lentils and most of the coriander and heat through. Check the seasoning, garnish with remaining coriander and serve with wild rice.
Freeze ahead
Complete recipe but don’t stir in the coriander. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge, and reheat in a pan until piping hot. Complete recipe to serve.
Per serving:
- Calories: 348
- Total fat: 15g
- Saturates: 3g
- Carbs: 22g
- Total sugars: 5g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
