Ingredients
- 12 chicken pieces, thighs and drumsticks
- Seasoned Salt
- Flour, to dust chicken
- Sunflower oil, to seal chicken pieces
- 50ml sunflower oil
- 1 cinnamon stick
- 1 bay leaf
- 5ml cumin seeds
- 2 onions, finely chopped
- Salt to season
- 1 large chorizo sausage, sliced
- 4 cloves garlic, crushed
- 15ml Safinter smoked paprika
- 2 x 400g tins tomatoes, chopped
- 300ml white wine or stock
- 300ml chicken stock
- 2 x 400g tins lentils, drained
- Fresh coriander, chopped
Here’s how:
- Lightly season the chicken pieces and dust with flour and shake off excess.
- Heat a pan on medium and brown the pieces skin side down.
- Remove once the chicken is golden brown and place in a casserole.
- Heat the sunflower oil
- Add the cinnamon stick and bay leaf.
- Fry for a few seconds until fragrant.
- Add the cumin seeds and when they splutter, add the chopped onion.
- Add salt and sauté onion until light golden brown.
- Add the chorizo and sauté until fragrant.
- Stir the crushed garlic in and fry for a few seconds.
- Next add the Smoked Paprika and sauté for 3 – 5 seconds.
- Add the tomatoes, white wine and stock.
- Pour this mixture over the chicken pieces and cover with foil.
- Bake in a preheated oven for 35 minutes.
- Remove the casserole from the oven and add the drained lentils.
- Bake for 10 – 15 minutes or until the juices run clear when the meat is pierced with a skewer. Garnish with fresh coriander.