Recipe: Cumin Spiced Chantenay and Lentil Salad with Mango Chicken

Sep 5 2008

THIS dish is designed to serves four people.

INGREDIENTS –

Lentil Salad:

150g puy lentils

300g Chantenay carrots

1 tsp cumin seeds

90ml rapeseed oil

1 red onion, peeled and

finely chopped

1 clove garlic, peeled and

crushed

3 cardamom pods, crushed

and seeds removed

Juice of 1 lime

2 vine tomatoes, roughly

chopped

2 tbsp coriander, roughly

chopped

Mango Chicken:

8 chicken thighs

4 tbsp mango chutney

1 tbsp hot curry paste

15ml rapeseed oil

Juice 1 lemon

METHOD –

Mango Chicken:

1 Mix together the mango chutney, curry paste, oil and lemon juice and marinade the chicken for 2 hours.

2 For the mango chicken, preheat the oven

to 170°C/325°F/gas mark 3. Roast the chicken for 30 minutes, basting frequently, until almost cooked.

3 Turn the oven up to 200°C/400°F/gas mark 6 and cook the chicken for a further 10 minutes until well browned and crisp.

Lentil Salad:

1. Preheat the oven to 200°C/400°F/gas mark 6.

2. Cook the lentils in plenty of water for 20-25 minutes and drain well.

3. Place the Chantenay carrots in a roasting tin with 30ml of rapeseed oil and the cumin seeds.

4. Roast in the preheated oven for 25 minutes.

5. Whisk together the remaining oil, red onion,

garlic, cardamom and lime juice.

Stir this mixture into the cooked lentils, along with the roasted carrots, tomatoes and coriander, and season well with sea salt and black pepper.

6. Serve the lentil and Chantenay salad with the mango chicken.

lRecipe from www.iminseason.com