Smoked Chicken Kedgeree

Serves 4


Ingredients:

6 tsp (25g) butter
1 tsp coriander seeds, crushed
1 onion, sliced
1 tsp ground coriander
2 tsp ground cumin
½ cup (85g) long-grain rice
½ cup (85g) red lentils
2½ cups (550ml) chicken stock
350g smoked chicken, coarsely chopped
juice ½ lemon
½ cup (115ml) natural Greek yogurt
2 tbsp chopped fresh parsley
2 hard-boiled eggs, coarsely chopped
1 lemon, sliced, to garnish
mango chutney and poppadoms, to serve


Method:

• In a large pan, melt the butter, add the crushed coriander seeds and the onion and cook over a gentle heat until slightly softened, then stir in the ground coriander, cumin, rice and lentils and coat well with the butter. Pour in the stock, bring to the boil, then cover and simmer for 10 minutes.
• Remove the lid, add the chicken and continue cooking for a further 10 minutes until all the liquid has been absorbed and the rice and lentils are tender. Stir in the lemon juice, yogurt, parsley and chopped hard-boiled eggs, and heat through gentle. Spoon into a warmed serving dish and garnish with lemon. Serve with mango chutney and poppadoms.