The marinade for this chicken is delicious - sweet, slightly spicy and easy. Puy lentils with their earthy flavour, make a fabulous accompaniment.

Ingredients

• approx 4 boneless chicken breasts
• 1½ tsp ground coriander
• 1½ tsp ground cumin
• ½ tsp mashed garlic
• 1½ tsp minced ginger
• ¼ cup natural yoghurt
• 1 cup Puy lentils, rinsed
• 2-3 cups rocket leaves
• 1 red pepper, deseeded and sliced
• 3 spring onions, trimmed and sliced

Dressing

• ½ cup unsweetened yoghurt
• 2 tblsp fresh lime juice or lemon juice
• 2 tblsp oil (olive is nice here)
• 1 tblsp freshly chopped mint
• 1½ tblsp freshly chopped coriander

Method

1. Mix the coriander, cumin, garlic, ginger and yoghurt together. Cut each chicken breast into 3-4 pieces and toss into the yoghurt marinade. Cover and refrigerate for 30-50 minutes.
2. Simmer the Puy lentils in 3 cups water for about 20-30 minutes or until just tender. Cool and season with salt.
3. Grill or fry chicken pieces for 10-12 minutes until lightly brown and cooked. Toss the cooled lentils in the yoghurt dressing.
4. To serve, spoon the lentils on a platter and top with a 2-3 hot pieces of chicken, a few rocket leaves, sliced pepper and spring onions.

Dressing

1. Stir together the yoghurt, lime or lemon juice, olive oil, mint and coriander.

Cooks Tips

- Puy lentils are available in most good supermarkets. If you cannot find them, use brown lentils.