The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g toasted coconut chips
-
160g red split lentils(red split lentils (100%))
- 160g baby spinach
- 110g baby tomatoes
- 70g samphire
- 3 spring onion
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
-
1 chicken stock cube (Celery)(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
-
2 tbsp lime, coriander and chilli dressing (Soya)(Sunflower Oil, Water, Wheat Free Soy Sauce, Lime Juice Concentrate, Coriander Leaf, Lime Leaf, Red Chillies, Salt, Xanthan Gum, Cayenne Pepper)
- 600g British Free Range chicken thighs
-
1 tbsp Goan spice mix(Ground Coriander, Crushed Chilli, Ground Cinnamon, Ground Black Pepper, Ground Cumin, Ground Turmeric, Ground Star Anise, Ground Cloves, Ground Caraway, Ground Fenugreek, Ground Cardamom, Ground Nutmeg, Black Onion Seeds, Rapeseed Oil.)
-
2 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
Allergens
Contains:
Soya
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 167Kcal | 574Kcal |
| 699kJ | 2400kJ | |
| Fat | 9.1g | 31g |
| of which saturates | 3.6g | 12g |
| Carbohydrates | 8g | 28g |
| of which sugars | 1.2g | 4.0g |
| Protein | 14g | 47g |
| Salt | 0.67g | 2.3g |
| Fibre | 3.4g | 12g |
Ready in 20
High protein
1/3 daily fibre
5 plants
Spiced Chicken, Creamy Dal & Samphire
Why have dal as a side dish when it can be the main event? Top this version – featuring spinach and creamy yoghurt – with spiced British chicken thighs and crunchy samphire. Toasted coconut chips in the end for that extra crunch.
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the lentils and crumble in half the stock cube. Boil for 10 mins, until just soft, then drain and return to the pan. Dissolve the remaining stock cube in a jug with 100ml hot water.
- Quarter the chicken thighs. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the chicken and whole tomatoes and cook for 3-4 mins, until golden brown. Season with sea salt.
- Thinly slice the spring onions (save a pinch for garnish). Add the spice mix, Asian paste and spring onions to the pan. Cook for 2 mins, then add the samphire and stock. Cook for 2-3 mins, until the liquid thickens and coats the chicken.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Reheat the lentil saucepan to medium heat. Stir the yoghurt and spinach through the cooked lentils. Season with sea salt and simmer for 2-3 mins, until the spinach has wilted.
- Serve the dal with the chicken and vegetables. Drizzle over the lime, coriander and chilli dressing. Garnish with the coconut chips and remaining spring onions.
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