for 4 person

To prepare

6	shallots
6	Medjool dates

To fry the chicken

	olive oil, for frying
8	chicken thighs (approx. 1 kg)
¾ tsp	salt

Stock

1 ½ dl	white wine
1 dl	chicken bouillon

Lentils

150 g	green lentils
	water, boiling

Lentil rice

1 tbsp	olive oil
1	shallot
2	garlic cloves
1 tsp	curry powder
¾ tsp	ground cumin
200 g	basmati rice
3 ½ dl	water
1 ¼ tsp	salt

To serve

½ bunch	peppermint
150 g	plain greek yoghurt
	salt and pepper to taste
1	organic lemon

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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