Cheat's Baked Chicken & Lentil Dhal

Name: Cheat's Baked Chicken & Lentil Dhal with Yoghurt & Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 Red Onion; 1 packet Crushed Peanuts; 320 g Chicken Thigh; 1 packet Greek-Style Yoghurt; 1 packet Tomato Paste; 1 packet Coconut Milk; 1 Silverbeet; 1 Baby Broccoli; 1 Carrot; 1 packet Red Lentils

with Yoghurt & Crushed Peanuts

Get up to $175 off

Tags:

Naturally Gluten-Free

•Easy

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

Red Onion

1 packet

Crushed Peanuts

320 g

Chicken Thigh

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Tomato Paste

1 packet

Coconut Milk

Silverbeet

Baby Broccoli

Carrot

1 packet

Red Lentils

(May be present: Wheat, Gluten. )

Nutrition Values

Calories834 kcal

Energy (kJ)3490 kJ

Fat42.1 g

of which saturates23.8 g

Carbohydrate61 g

of which sugars19 g

Dietary Fibre12.6 g

Protein57.8 g

Sodium2050 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Thinly slice carrot into rounds. Roughly chop brown onion and silverbeet. Trim baby broccoli and halve lengthways. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook carrot, onion and chicken, tossing, until slightly tender and browned, 5-6 minutes. • Meanwhile, rinse red lentils. Boil the kettle. TIP: The chicken will finish cooking in the oven!

• Add mild North Indian spice blend, tomato paste and garlic paste to the chicken and veggies and cook, tossing, until fragrant, 1 minute. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), coconut milk and lentils. Season, then stir to combine and bring to a simmer, 1-2 minutes.

• Transfer chicken dhal mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes. • When the dhal has 10 minutes cook time remaining, stir baby broccoli through dhal mixture, then return to the oven. • When dhal is done, stir through the butter and silverbeet until wilted, 1 minute. Season to taste. TIP: If the lentils are dry, stir through a splash of water.

• Divide cheat's baked chicken dhal between bowls. • Top with Greek-style yoghurt and crushed peanuts to serve. Enjoy!