1907 – Spice-Rubbed Chicken with Reddish Lentil Dal
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Acts 4 (serving size: 1 poultry thigh, about 1 cup lentil dal, and 1/4 cup tomatoes)
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Recipe Directions
Instructions
Heat a large saucepan more than medium heat. Add 1/2 tablespoons oil; swirl to coating. Add onion; cook 3 mins, stirring occasionally. Add garlic; prepare 2 minutes, stirring frequently. Include 1 teaspoon turmeric and reddish colored pepper; cook 30 seconds, mixing constantly. Stir in water, lentils, and bay leaves; bring to the boil. Reduce heat, and simmer until thick and creamy, regarding 25 minutes. Discard bay simply leaves. Stir in 1/2 teaspoon in addition 1/8 teaspoon salt. Gradually include spinach, stirring until spinach wilts.
Instructions
Meanwhile, combine remaining 1/2 tsp turmeric, remaining 1/4 teaspoon sodium, cumin, coriander, black pepper, plus ginger. Sprinkle evenly over each sides of chicken thighs. Warmth a large skillet over medium-high temperature. Add remaining 1/2 tsps oil; swirl to coat. Include chicken to pan; cook 5 mins on each side or till done. Serve chicken with lentil dal and tomatoes.