Roast chicken legs with dal16 December 2012
This dish is cheap, easy, and tasty. Eating a whole chicken leg is not for the faint of heart, so if you’re not immensely hungry you might prefer to use thighs or drumsticks. This recipe leaves you with some extra dal.
- For two servings:
70 g butter
1 bulb of garlic (at least 12 cloves), roughly chopped
1 tsp tumeric
Smoked salt (or salt), to taste
Chilli flakes, to taste
185 g split red lentils, washed
1 litre chicken stock
2 chicken legs, skin on
Juice of a large lime (or a small lemon)
2–3 tbsp olive oil
1 tsp tumeric
2 tsp smoked salt (or salt)
Lime or lemon wedges, yoghurt, and chopped fresh mint to serve
- For the dal, fry the garlic in the butter over a low heat, until golden brown. Remove the garlic and set aside, leaving the butter in the pan. Add the first measures of tumeric and smoked salt along with the chilli, lentils, and stock. Boil gently over a low heat for about an hour and ten minutes. The dal should be thick, but sloppy enough to be easily poured.
- Meanwhile, prepare the chicken. Pre-heat the oven to 225°C. Make a marinade by whisking together the lime juice, olive oil, and the second measures of tumeric and smoked salt. Rub the marinade into both sides of the chicken. Place the chicken skin-side up in a roasting pan, and bake in the top of the oven for 30 minutes, until the skin is crispy and golden.
- Before serving, pour the chicken pan juices into the dal, then beat the dal with a spoon or whisk until it becomes creamy. Serve each chicken thigh over a portion of dal, garnished with the crispy garlic and lots of fresh mint. Offer yoghurt and lime or lemon wedges at the table.