Method
- Pre-heat the oven to 180 fan. Mix the olive oil with the 2 tsp of the cumin, coriander, chilli, garlic granules, tomato puree and a good pinch of salt. Rub this all over the chicken and pop them into a large roasting dish. Roast for 30 minutes.
- Tip the pasta and lentils into the dish around the chicken. Pour the stock and passata over the top of the pasta, avoiding the chicken. Give everything a mix so that the pasta is submerged and return to the oven. Cook for 30-35 minutes until the chicken is cooked and the pasta al dente.
- Meanwhile, heat the oil in a deep saucepan over a high heat. Toss the onions in the flour, baking powder, remaining cumin and a good pinch of salt. Dust off any excess flour and deep fry in two batches for 1 ½ – 2 minutes or until golden crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt.
- Scatter the onions over the cooked chicken and add the coriander. Serve immediately.
Ingredients
Serves 4-6
2 tbsp olive oil
3 tsp ground cumin
2 tsp ground coriander
2 tsp chilli flakes
2 tsp garlic granules
2 tbsp tomato puree
1kg chicken thighs
250g macaroni
1 x 400g tin green lentils, drained
600ml chicken stock
200g tomato passata
Veg oil for shallow frying
1 onion, cut into half moons
2 tbsp flour
½ tsp baking powder
A handful of coriander leaves
Salt
