Then I stuffed the half the lentil mix into the thighs, it was a very messy process, might have a rethink on that, lol.
I have recently become a lentil convert, lentils were always one of those things I thought I disliked, I used to detest cooked tomatoes on their own too but it seems that over time the more I sampled the foods I thought I hated, I actually began to enjoy them, now I love cooked tomatoes on my breakfast, fresh coriander was another thing I detested, but the more I found it in take away curries, the more it was easier just to eat it instead of picking it out, now I pretty much eat anything, if I don’t like it, I just kept trying a little bit until I do, I draw the line at beetroot, goats cheese and celery; probably the most revolting taste ever.
So I had to chuckle to myself when preparing the lentils for this meal, particularly as my husband has also found a fondness for them.
Chicken thighs stuffed with Indian spiced lentils
I made up a lentil ‘stuffing’ which consisted of lentils, par boiled to soften them up and then cooked with some peppers and onion and spiced with a little chili, some madras curry powder and a ‘whole spice’ blend of my own creation, based on Panch Phoron, and a spoonful of leftover refried beans from the enchiladas the previous evening.
I left it to cool down and in the meantime boned the chicken thighs.
Then I stuffed the half the lentil mix into the thighs, it was a very messy process, might have a rethink on that, lol. and secured them with wooden skewers.
Then I very carefully browned the chicken in a hot pan so the lentils didn’t ooze out…
and put them into the oven to cook for about half an hour.
I warmed up the remaining lentils and served the chicken on them..
We had it with some Indian roasties and a pitta bread.
It was really nice, not too hot, but deliciously spicy and that is why I now like lentils.