Ingredients.
8 Chicken thigh portions. Bone in but skin removed.
1 leek halved and thinly sliced
3 carrots chopped
3 celery sticks chopped
3 garlic cloves chopped
1 onion Chopped
1/4 cup Olive Oil
1 tsp tumeric
1 tsp chicken spice
1 can of coconut milk
2 tsp grated ginger
2 or 3 chili's finely chopped
1/4 tsp cayenne pepper
1 Tbsp tomato paste
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
5 cups of chicken stock
1 cup lentils
fresh coriander either roughly chopped or torn.
Method.
Cook the onions in a large pot slowly on low heat until soft.
Add the rest of the vegetable and carry on cooking until soft.
Add the garlic, ginger, chili's and tomato paste.
Add the salt and spices.
Add the stock and coconut milk
Add the chicken pieces.
Simmer slowly for 30 minutes
Add the lentils.
Simmer until the chicken is just staring to fall off the bones.
Remove the chicken from the pot and separate the meat from the bones taking care to remove all of them.
Add the chicken back to the pot.
Add the coriander.
Serve with a nice sourdough bread.
