Lentil, chicken and eggplant bake

Protein loaded, vegetable loaded , one pot flavourful bake! Need i say more? After creating this recipe and eating it with my family it definitely makes the cut to be on high rotation in our home. You can serve it with a grain of you like but it is super satisfying just as it is. I generally make recipes with the aim to have leftovers the next day for lunches. I also highly recommend a scoop of this dish (without the chicken) alongside your eggs the next morning.

Lentil, chicken and eggplant bake

2 tbsp olive oil/butter or ghee
1 onion finely diced
4 cloves garlic finely diced
5cm piece ginger finely grated
1 small fennel finely diced
1/3 bunch coriander roots, leaves and stems finely chopped
2 tsp salt
1 tsp fennel seeds
6 cardamom pods
1 tsp ground turmeric
1 tsp ground coriander seeds
1 tsp cumin
6 chicken drumsticks (about 1 kg)
1 400ml can of coconut milk
1 400ml can of tomatoes
1 medium sized eggplant cut into 3 cm cubes (roughly)
1.5 cups red split lentils
6 kale leaves roughly chopped
2 cups broth or stock

In a cast iron pot ( or any other ovenproof pan) saute onion, garlic, ginger, fennel, fresh coriander, salt and spices for about 5 minutes on the stove on medium heat. Stirring regularly.
Add the chicken, strir and rotate so the chicken browns on the outside for another 3 minutes or so.
Add 1/3 of a cup of the coconut milk and stir to coat for a further 3 minutes.
Remove the chicken from the pot and place it in a bowl.
Add the eggplant and tomatoes and cook for a further 2 minutes.
Add the lentils, kale, stock and the remaining coconut milk and stir to combine.
Place the drumsticks on top and place in the oven for 1 hour uncovered.