Pineapple & Birds Eye Chilli Chicken Thigh, Coconut Lentils And Naan

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely chop (or grate) your garlic

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium heat

Add the chopped garlic and cook for 30 secs or until fragrant

Rinse your red lentils in a sieve under cold running water

Once fragrant, add your tomato paste and curry powder with your ground smoked paprika and half your garam masala (you'll use the rest later!)

Add a knob of butter and the rinsed lentils and give everything a good mix

Chop your creamed coconut (if required!)

Add your chicken stock mix, creamed coconut and 600ml [800ml] [1L] boiled water to the dish and give everything a good mix up

Bring to the boil over a high heat, cover with a lid, then put the dish in the oven for 20-22 min or until the lentils are tender – these are your coconut lentils

Meanwhile, add your chicken to one side of a baking paper-lined baking tray (or two!)

Season with a pinch of salt, pepper, sugar and the remaining garam masala

Drizzle with vegetable oil and put the tray[s] in the oven for an initial 15 min – this is your spiced chicken

Chop your garlic & coriander naan[s] into small bite-sized pieces

Wash your spinach and pat it dry with kitchen paper

Use this time to clear up, set the table, have a cup of tea or simply chill!

After the initial 15 min, remove the tray[s] from the oven, top the chicken with your pineapple & birds eye chilli sauce (can't handle the heat? Go easy!), then add the chopped naan to the other side of the tray with a generous drizzle of olive oil and return the tray to the oven for 8-10 min or until golden and crisp and the chicken is cooked through (no pink meat!) – this is your pineapple & birds eye chilli chicken and naan croutons

Once the lentils are ready, add your spinach with a pinch of salt and pepper, then set aside, covered, for 8-10 min or until wilted – these are your coconut & spinach lentils