Chicken & Lentil Dhal

This is my ultimate go to comfort food! Plenty of flavour and a cosy meal! It is delicious with a naan brad or garlic bread and salad!

Method

1. Place a medium pan on the heat and put the oil in it until it has heated up. Then cook the onions and season, add in two crushed garlic cloves, 1 tsp paprika, 1 tsp cumin, 1tsp turmeric and ½ tsp of chilli flakes and cook onions until soft (add a touch of water if the onions start to stick)
2. Boil the kettle and open the tinned tomatoes while the onions are cooking, then add in the sweet potatoes and carrots to the pan and stir.
3. Preheat the oven to 180 degrees Celsius.
4. Once the carrots and sweet potatoes have been stirred on the heat and picked up some of the seasoning add 1 can of chopped tomatoes and stir, still on a medium heat.
5. Then add the stock to the pan and bring to the boil, stirring often.
6. Rub 2 tsp of the paprika and 2 of the garlic cloves, salt and pepper into the butterflied chicken breasts.
7. When the oven is up to temperature pop them in, they will take around 20 -30 minutes, cook until the juices run clear.
8. The stock and vegetables in the pan should be boiling now, so add the lentils in and stir well and cover.
9. This should now take around 20 minutes to cook, I like to remove the lid to reduce the stock down a bit as I prefer my Dhal to be thick but if you prefer more sauce then leave the lid on but stir regularly.
10. Once the lentils are soft and the sweet potato and carrots are cooked the dhal is ready to be served alongside a deliciously flavoursome chicken breast!