Summary

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

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Instructions

1. 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.
2. In the meantime, cook the lentils firm to the bite and cook the snake beans cut into pieces separately from the lentils.
3. Pour off the lentils and beans and mix together.
4. Cut the chilli pepper into tiny cubes and add to the lentils / beans, also the diced garlic and the shallot cubes.
5. Pour in the vegetable stock, season to taste with the spices mentioned, bring to the boil and let it steep a little.
6. Arrange the vegetables on plates and place the chicken on top.