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Chicken in Tangy, Smoked Chili Marinade with Spiced Lentils

July 8, 2011

I made this recipe during a recent visit to my Dad’s and Stepmom’s place in Osoyoos. Between them they have both gluten and cow’s dairy allergies so I had a little extra challenge in preparing my menu. This was my gluten-free, dairy-free main course! The chicken has both chipotle chilis and orange zest which makes for a super flavourful combo. The lentils are super easy and would be a great staple in a vegetarian meal too! Both recipes come from a 2006 Marie Claire cookbook called ‘Spicy’. Because both recipes are indeed ‘spicy’ I recommend serving this with a simple raita (yogurt dip). To make the raita, I just combine plain yogurt with chopped cilantro or mint.

Chicken in Tangy, Smoked Chili Marinade

  • 1 tablespoon chopped chipotle chili
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 tablespoons molasses or golden syrup
  • 1 orange, zest removed and juiced
  • 4 chicken leg quarters (I doubled the recipe to cover 10 drumsticks)
  • cilantro leaves (to garnish, or to make raita, or both!)
  1. Preheat the oven to 400.
  2. Put the chili, oregano, tomato paste, molasses, orange zest and orange juice in large bowl and stir to combine.
  3. Add the chicken pieces and toss to coat. Cover and allow to marinate for at least one hour.
  4. Roast on a baking tray for 30-40 minutes. As usual with chicken, insert a sharp knife into the thickest part of the chicken and ensure that the juices are clear and the meat is done.
Spiced Lentils
  • 2 garlic cloves
  • 1 red onion
  • 1 teaspoon chipotle chili
  • 1 teaspoon ground turmeric
  • 1/2 cup dried red lentils
  • 14oz (400g) tin of roughly diced tomatoes
  1. Heat some olive oil in a large pot. Add the garlic, onion, chili and turmeric and cook until the onion is soft and transparent.
  2. Add the lentils and cook for one minute.
  3. Add the tomatoes and 2 cups of water.
  4. Cover with a lid and allow to simmer for 40 minutes.

 

 

 

 

 

 

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