This healthy, protein-packed bowl give the poke craze a delicious and filling update. Serve it up for a nutritious family dinner and make a big batch to pack the leftovers for lunch the next day.
- 600 g chicken thigh fillets
- 1/3 cup madras paste
- 2 tbsps peanut oil
- ¼ cup lime pickle
- 2 x 400 g cans lentils, rinsed, drained
- 400 g can chickpeas, rinsed, drained
- 120 g baby spinach leaves
- 4 roti, warmed
- 250 g grape tomatoes, halved
- 1/3 cup crushed peanuts
- Coriander leaves, to serve
Preheat oven to 200 C. Line an oven tray with baking paper.
Coat chicken thighs in curry paste and arrange on prepared tray. Bake for 20 to 25 mins or until cooked through and golden. Set aside, loosely covered, for 5 mins, thickly slice.
Meanwhile, in a large saucepan heat oil on high. Saute lentils, chickpeas and pickled lime for 4 to 5 mins. Add spinach leaves, saute for 1 to 2 mins or until spinach is just wilted. Season to taste.
Serve chickpea mixture topped with chicken, accompanied with roti, tomatoes, peanuts. Serve with coriander leaves, if liked.
Recipe & Photo: Woman’s Day/BauerSyndication.com.au