Tandoori chicken drumsticks with spiced tomato and lentil salad
100g (1/3 cup) gluten-free tandoori paste
90g greek-style yogurt, plus extra, to serve
8 small (about 1.1kg) chicken drumsticks, scored
400g can brown lentils, rinsed, drained
2 tomatoes, sliced
200g grape tomatoes, halved
2 sticks celery, thinly sliced diagonally
1/2 red onion, thinly sliced
2 tbs extra-virgin olive oil
1 tsp brown mustard seeds
1/2 tsp cumin seeds
1 garlic clove, crushed
2 tbs fresh lemon juice
1/4 tsp brown sugar
1/2 bunch fresh coriander, leaves picked
Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
Combine tandoori paste and yogurt in a large bowl. Add chicken. Turn to coat. Marinate for 15 minutes.
Place chicken on a greased wire rack on prepared tray. Spray with oil. Bake for 35 minutes or until cooked through
Meanwhile, combine the lentils, tomato, celery and onion in a large bowl.
Heat oil in a small frying pan over medium-low heat. Add the mustard seeds, cumin and garlic and cook, stirring, until aromatic. Remove from the heat.
Carefully stir in the lemon juice and sugar. Quickly pour over lentil mixture. Season. Set aside, stirring occasionally, for 10 minutes to develop the flavours.
Add coriander leaves to lentil mixture and stir to combine. Serve with chicken and extra yogurt.
Recipe by Katrina Woodman
Photo by Jeremy Simons