Ingredients

4 chicken thighs, skinned and boned

100g Puy lentils

1 chicken stock cube

olive oil

1/2 tsp garam masala

half lemon , juiced

1 clove garlic, crushed

handful of coriander, chopped

MINT YOGURT

75ml natural yogurt

1 tsp mint sauce

Method

Simmer the lentils with the stock cube, in enough water to cover, until tender, drain.

Pre heat the grill to a high heat.

Toss the chicken in the olive oil, then the garam masala.

Now grill the chicken on both sides, until cooked through, the slice.

Toss the lentils, chicken, coriander and lemon juice together.

Mix the yogurt with the mint sauce and drizzle over.

Cooks Comments and Tips

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