How To Cook Free Range Chicken Dhal

Ingredients

8 free-range bone in chicken thighs
500g Chana Dhal soaked in cold water minimum 4 hours (then gently simmered in fresh water for approximately 25 minutes until tender with a creamy texture)
50g unsalted butter
3 onions diced
4 garlic cloves, not too large, finely grated
nugget fresh root ginger, peeled and finely grated
6 tsp. Monalisa,s masala spice blend
500g chicken stock / broth
400g chopped tomatoes (i like to use Mutti)
4 fresh tomatoes finely chopped
3 sweet potatoes diced
Sea salt to taste
Fresh coriander, to serve
Tadka (Black mustard & cumin seeds fried in butter & drizzled over the Dhal to finish) optional

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A simple take on the ever popular Dhal, with Monalisa's spices adding a real depth of flavour & authenticity.

Sprinkle over the chicken half the Monalisas spice blend
In a pan over medium-high heat brown the chicken in butter then remove & set to one side
Soften the onions & garlic with the butter in the same pan then add the ginger, the remaining Monalisa's spice blend & cook out for a couple of minutes
Add the tomatoes & stock & simmer until the oil starts to split then add the cooked Dhal, diced sweet potatoes & top with the chicken skin side up & simmer for 20 minutes or until the chicken is fully cooked through
Pour the Tadka over the dish & serve.

Perfect with freshly cooked rice, coriander & pickles.
Adding the lentils & sweet potatoes creates a nutritious & great value alternative. Serve on its own, with steamed rice or Indian breads.