Roast chicken thighs with lentils and yoghurt recipe
 Chicken thighs are good value for money, moist and easy to cook. Here they are spiced and served with creamy lentils and zesty yoghurt. Each serving provides 429 kcal, 37g protein, 38g carbohydrates (of which 8g sugars), 13g fat (of which 4g saturates), 5g fibre and 0.9g salt. 2 tbsp fenugreek seeds1 cinnamon stick2 tbsp mustard seeds1 clove1 tbsp coriander seeds2 tbsp cumin seeds4 skinless, boneless chicken thighs 1 tbsp vegetable oilknob of butter 2 tbsp fenugreek seeds 1 cinnamon stick 2 tbsp mustard seeds 1 clove 1 tbsp coriander seeds 2 tbsp cumin seeds 4 skinless, boneless chicken thighs 1 tbsp vegetable oil knob of butter 1 tbsp vegetable oil½ onion, chopped1 tbsp mild curry powder225g/8oz dried red lentils, rinsed500ml/18fl oz chicken stock½ red chilli, finely chopped2 heaped tbsp chopped coriander½ lime, juice onlysalt 1 tbsp vegetable oil ½ onion, chopped 1 tbsp mild curry powder 225g/8oz dried red lentils, rinsed 500ml/18fl oz chicken stock ½ red chilli, finely chopped 2 heaped tbsp chopped coriander ½ lime, juice only salt 300ml/10fl oz plain yoghurt½ bunch mint, finely chopped1 lime, zest onlyfresh coriander, to garnish1 lime, cut into wedges, to garnish 300ml/10fl oz plain yoghurt ½ bunch mint, finely chopped 1 lime, zest only fresh coriander, to garnish 1 lime, cut into wedges, to garnish Method Preheat the oven to 220C/200C Fan/Gas 7.Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl.Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through.Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender.Stir in the chilli, coriander and lime juice and season with salt.To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest. Mix together the yoghurt, mint and lime zest.To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl. Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl. Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through. Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through. Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened. Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender. Stir in the chilli, coriander and lime juice and season with salt. Stir in the chilli, coriander and lime juice and season with salt. To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest. To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest. Mix together the yoghurt, mint and lime zest. Mix together the yoghurt, mint and lime zest. To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges. To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges.