Tandoori – Chicken with Red Lentils – Snake Beans – Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken fillet (s) with legs and skin
- 1 tablespoon tandoori masala
- 1 tablespoon oil
- 200 g lentils, red
- 1 packet beans, snake beans (Asia shop)
- 0.5 ½ chilli pepper (s), pitted
- 2 cloves garlic)
- 1 shallot (s)
- 1 piece (s) ginger
- 1 teaspoon turmeric
- 1 teaspoon coriander, ground
- salt and pepper
- 200 ml vegetable stock
- Cumin, to taste
Print Recipe
Pin Recipe Instructions
- Mix the tandoori spice with a tablespoon of oil and brush the chicken fillets all around and cook in the oven at 160 ° C for about 30 minutes.
- In the meantime, cook the lentils firm to the bite and cook the snake beans cut into pieces separately from the lentils.
- Pour off the lentils and beans and mix together.
- Cut the chilli pepper into tiny cubes and add to the lentils / beans, also the diced garlic and the shallot cubes.
- Pour in the vegetable stock, season to taste with the spices mentioned, bring to the boil and let it steep a little.
- Arrange the vegetables on plates and place the chicken on top.
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