Lisa's Spice-baked Chicken with Autumn Veges and Lentils
Photography Sarah Tuck.
Click here to read our interview with Lisa Carrington.
Serves: 4
INGREDIENTS
2 tablespoons each olive oil, maple syrup, soy sauce and apple cider vinegar
2 teaspoons each ground cumin and smoked paprika
1 teaspoon ground turmeric
½ teaspoon chilli flakes
3 cloves garlic, crushed
1 x 400-gram tin each brown lentils, drained and rinsed, and cherry tomatoes
6 chicken thighs, skin on, bone in
2 red onions, cut into quarters through the root
1 eggplant, halved lengthways and each half cut into 4 large chunks
½ medium butternut pumpkin, cut into 1½ cm-thick slices, skin on
sea salt and ground pepper
TO SERVE
Garlicky Lemon Spinach (see recipe below)
1 cup thick plain yoghurt
chilli flakes
Equipment: Large, shallow roasting tray, at least 40cm x 26cm.
METHOD
Preheat the oven to 170°C fan bake.
Combine all the ingredients down to and including the lentils and tomatoes in a large bowl. Add the chicken and vegetables and turn to coat well. Tip onto the tray and spread into a single layer. Season and bake for 30 minutes. Turn the vegetables over and baste the chicken. Cook for a further 15-20 minutes, or until the chicken is fully cooked. Top with the spinach, a dollop of yoghurt and sprinkle of chilli flakes.
GARLICKY LEMON SPINACH (GF) (V)
INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, crushed
finely grated zest 1 lemon
3 tightly packed cups baby spinach leaves
1 tablespoon lemon juice
sea salt and ground pepper
METHOD
Heat the oil in a large frying pan over a medium heat. Sizzle the garlic and zest for about 30 seconds. Add the spinach and turn to lightly wilt, then add the juice. This should take under 1 minute. Tip into a bowl and season.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.