We have a cooking rota in our house, I cook every Tuesday night and one evening on an adhoc basis. Now usually if someone cooks the same meal two rotations in a row I would raising an eyebrow and tell them to get their act together. That said I happily broke my own rules for this dish because this chicken dal recipe was just too good and too easy to make!
I was hesitant to label this dish a dahl because the primary ingredient I have used is chicken, most dals tend to be vegetarian and if they do have meat in, the meat is rarely left on the bone. Also I don’t think Indians use rosemary a lot in their cooking but it was the only herb I had in my garden that I thought would work well in this dish. That said it is technically a dhal – or more accurately described as a masoor dal, or toor dal – because it uses yellow split peas.
Healthy Chicken Dal Recipe
- 2 tbsp. of olive oil
- 1 large white onion
- 4 cloves of garlic
- ½ a scotch bonnet chilli
- 2 sprigs of rosemary
- 200g of red lentils
- 500ml of chicken or veg stock
- 8 chicken thighs (skin on & bone in)
- Pinch of salt and pepper
- 1 handful of parsley
- Pre-heat oven to 180 degrees.
- Get a casserole dish or pan that will hold the 8 chicken thighs snugly but comfortably.
- Put the pan on the hob, on a medium to low heat.
- Add the oil and chopped onion. Cook for 5 minutes.
- Add the chopped garlic, chilli and rosemary, then season. Cook for another 5 minutes.
- Stir in the stock and lentils.
- Place the chicken into the pan skin side up. The skin should remain exposed above the level of the liquid.
- Bring to a simmer then transfer to the oven.
- Leave uncovered and cook for 1 hour.
- Chop parsley and scatter over the top, then serve.
I hope you like my British twist on an Indian staple and hope it warms you up this winter.