Recipe: Spiced chicken thighs with Baharat curried lentils

This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”

Spiced chicken thighs with Baharat curried lentils, quinoa, arugula, red onion, baby cucumber, cherry tomatoes, picked basil and a coconut curry cream dressing – can be served hot or cold depending on your preference.

Serves 4

8 chicken thighs (on the bone)

200g rocket

4 tablespoons of Baharat Seasoning

300g cherry tomatoes (cut in half)

8 baby cucumber (sliced)

16 cherry tomatoes (cut in half)

Handful of fresh basil (picked leaves)

4 tablespoons of curry powder

500g of cooked quinoa (available in all good supermarkets)

500g of cooked lentils (available in all good supermarkets)

8 tablespoons of creamed coconut (available in cans at all supermarkets)

Preheat the oven to 180.

Sprinkle seasoning over the chicken and rub well into the chicken.

Cook in the oven for 35 minutes.

While the chicken is cooking you can prepare the rest of the ingredients – In a large bowl add quinoa and lentils.

Add 2 tablespoons of curry powder and mix well.

Add the remaining ingredients, mix well and cover with damp kitchen paper to keep fresh.

For the cream gather a medium size bowl –  add the coconut cream and remaining curry powder. Add a little of the water and mix well.

For the presentation: Place the rocket in the middle of the plate and spoon the remaining of the ingredients around the plate. Place the chicken on top of the argula and drizzle over the curry cream dressing.

Enjoy!

For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email:    paulwatters35@gmail.com