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Ashleigh Butler

Lentil, chicken and eggplant bake

5 from 1 vote
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Servings: 4 people (2 adults, 2 kids)
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Preheat your oven to 200 degrees
  3. Add the chicken, strir and rotate so the chicken browns on the outside for another 3 minutes or so.
  4. Add 1/3 of a cup of the coconut milk and stir to coat for a further 3 minutes.
  5. Remove the chicken from the pot and place it in a bowl. 
  6. Add the eggplant and tomatoes and cook for a further 2 minutes.
  7. Add the lentils, kale, stock and the remaining coconut milk and stir to combine.
  8. Place the drumsticks on top and place in the oven for 1 hour uncovered.

Notes

To serve
BLW- as pictured
for your baby- blend the meat off the drumstick with the lentil and vegetables.