Indian-Spiced Chicken with Lentils and Chickpeas
Prepare an impressive Indian-inspired feast for under $20 with this recipe from TV chef Nora Singley.
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, February 2012
- Nonstick cooking spray
- 2/3 cup brown lentils
- Coarse salt and freshly ground pepper
- 2 tablespoons Madras curry powder
- 4 bone-in, skin-on chicken legs with thighs
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 teaspoons red-wine vinegar
- 1 (15.5-ounce) can garbanzo beans, rinsed, and drained
- 1/2 cup sesame sticks, coarsely chopped, for garnish
- Fresh cilantro leaves, for garnish
- 6 ounces plain yogurt
- 1/2 cucumber, peeled, seeded, and chopped
- Chermoula Sauce, for serving
- Warm pita bread, for serving
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Fit baking sheet with a wire rack; spray rack with nonstick cooking spray and set aside.
Fill a medium saucepan with water and bring to a boil over high heat. Add lentils and reduce heat to a simmer. Cook, partially covered, until tender, about 25 minutes.
In a small bowl, combine 2 teaspoons salt, 4 teaspoons freshly ground pepper, and 4 teaspoons curry powder. Carefully loosen chicken skin from flesh by sliding forefinger under skin. Season chicken flesh and skin over with curry mixture and place on prepared rack. Transfer to oven and roast until crispy and golden, about 20 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onions and 1 teaspoon salt; cook, stirring, until deep golden brown, about 15 minutes. Add remaining 2 teaspoons curry powder; cook, stirring, until fragrant, about 1 minute.
Add vinegar, 1/2 cup water, lentils, and garbanzo beans; stir to combine. Cook until warmed through, about 5 minutes. Season with salt and pepper. Garnish with sesame stick and cilantro leaves.
Meanwhile, mix together yogurt and cucumber; season with salt and pepper. Divide lentils and chicken evenly among four plates; serve immediately with cucumber mixture, chermoula, and pita.