Cheat's Baked Chicken & Red Lentil Dhal

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, carrot and celery, tossing, until slightly tender and browned, 5-6 minutes.

TIP: The chicken will finish cooking in the oven!

• Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, tossing, until fragrant, 1-2 minutes. • 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 minute

• 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 silverbeet, the butter and a pinch of salt through dhal, then return to the oven.

TIP: If the lentils are dry, stir through a splash of water.