Fragrant Baked Chicken, Rice & Dal

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Peel and finely slice half the [whole] onion

Finely dice the remaining (see picture) 

Combine the chicken, sliced onion and half the cumin in a mixing bowl with a generous pinch of pepper and 1 tbsp [2 tbsp] vegetable oil

Crumble in the stock cube[s] and mix very thoroughly with clean hands to coat the chicken and onions evenly

Heat a large, wide-based pan (with a matching lid) over a medium-high heat with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the chicken mixture and cook for 6-8 min, turning the chicken halfway, or until nicely browned on both sides

Meanwhile, chop the courgette[s] into thick discs, discarding the root end[s]

Add the basmati rice, kaffir lime leaves, courgettes and 175ml [350ml] cold water to the pan with a generous pinch of salt and pepper

Scrape the bottom of the pan, then transfer the lot to a lightly oiled, oven-safe casserole dish

Cover tightly with foil and place in the oven for 30 min or until the chicken is cooked through

Reserve the pan for the next step

Return the pan to a medium heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the diced onions and cook for 3-4 min

Meanwhile, deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and finely dice

Peel and finely chop (or grate) the garlic

Add the peppers and garlic to the onions and cook for a further 4-5 min until everything is soft and the onions are translucent

Add the remaining cumin, turmeric and red lentils with 300ml [600ml] cold water and a pinch of pepper and stir to combine

Reduce the heat to low, cover and cook for a further 10-15 min

Your lentils are cooked when they are soft and have broken down (add more water if the dal becomes too dry)

Once cooked, remove from the heat and season generously with salt and pepper