Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
To fry the chicken
Stock
Lentils
Lentil rice
To serve
Utensils
One casserole dish with a lid
How it's done
To prepare
Peel the shallots and cut in half lengthwise.
Pit the dates, cut into quarters.
To fry the chicken
Heat the oil in a cooking pot. Salt the chicken, brown in batches for approx. 4 mins. on each side. Remove the chicken.
Stock
Fry the shallots and dates in the cooking pot for approx. 2 mins. Pour in the wine and stock, bring to the boil. Place the chicken on top, skin side up.
To roast in the oven
Cover and roast for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the lid and cook for a further 20 mins.
Lentils
Precook the lentils in boiling water for approx. 10 mins., drain.
Lentil rice
Peel and finely chop the shallot and garlic. Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the curry, cumin and rice, cook briefly. Pour in the water, bring to the boil, season with salt. Add the precooked lentils, cover and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the lentil rice with a fork.
To serve
Finely chop the mint, mix with the yoghurt, season. Cut the lemon into wedges. Place the chicken on top of the lentil rice. Serve with the yoghurt and lemon wedges.
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