Yoghurt-rubbed chicken with tomato lentils

• Ingredients

• olive oil cooking spray
• 1 brown onion, chopped
• 2 teaspoons ground cumin
• 2 garlic cloves, crushed
• 3 teaspoons turmeric
• 1/2 cup dried red lentils, rinsed
• 400g can crushed tomatoes
• 1 bunch coriander, washed, dried
• 1/2 cup low-fat plain yoghurt
• 1 tablespoon sweet paprika
• 1 small red chilli, chopped
• 500g chicken thigh fillets, trimmed
• lemon wedges, to serve

• Method

1. Step 1
   Spray a saucepan with oil and heat over medium heat. Add onion, cumin, half the garlic and 1 teaspoon turmeric. Cook, stirring, for 3 to 4 minutes or until onion is soft. Add lentils and cook for 2 minutes. Add tomatoes and 2 cups cold water. Cook, stirring, for 3 to 4 minutes or until sauce comes to the boil. Cover and reduce heat to low. Cook, covered, for 15 minutes or until lentils are tender.
2. Step 2
   Meanwhile, remove leaves from coriander and set aside. Roughly chop stems and roots. Combine with yoghurt, paprika, chilli, remaining garlic and remaining turmeric in a bowl. Add chicken and turn to coat.
3. Step 3
   Spray a large, non-stick frying pan with oil and heat over medium heat. Cook chicken for 10 minutes each side or until cooked through.
4. Step 4
   Stir coriander leaves into lentil mixture. Divide chicken among plates. Serve with tomato lentils and lemon wedges.