Smart Chicken and Dal
with Frizzled Shallots
Tonight's dinner is warming, comforting and deliciously wholesome! Juicy chicken breasts are seared in our Dal Spice Blend, then baked to perfection before joining creamy dal curry. A generous sprinkling of frizzled shallots to finish adds texture and mind-blowing flavour!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 tbsp
Dal Spice Blend
½ cup
Red Lentils
¼ cup
Tikka Sauce
(Contains Milk)
50 g
Shallot
56 g
Baby Spinach
7 g
Cilantro
1 tbsp
Chicken Stock Powder
(Contains Soy)
2 tbsp
Ginger-Garlic Puree
170 g
Carrot
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium heat.While the pan heats, peel, then halve shallot lengthwise. Cut crosswise into 1/8-inch slices.When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until shallots are golden-brown and smaller pieces are somewhat crisp, 5-8 min. (NOTE: Keep your eye on shallots so they don't burn! If smaller pieces are at risk of burning, reduce heat to medium-low. Shallots will crisp up a little more while cooling.)Remove the pan from heat. Transfer shallots to a paper towel-lined plate, reserving any oil in the pan. Sprinkle a pinch of salt over shallots.
Meanwhile, add lentils and 1 3/4 cups warm water (dbl for 4 ppl) to a medium bowl. Set aside to soak.Peel, then quarter carrot lengthwise. Cut carrot into 1/4-inch quarter-moons.Roughly chop spinach.Roughly chop cilantro.
Pat chicken dry with paper towels. Season with salt, pepper and half the Dal Spice Blend.When shallots are done, return the same pan(from step 1) to medium.Add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Return the same pan to medium.When hot, add 1/2 tbsp butter (dbl for 4 ppl), then carrots. Cook, stirring occasionally, until softened slightly, 1-2 min. Add ginger-garlic puree, half the tikka sauce (use all for 4 ppl) and remaining Dal Spice Blend. Cook, stirring often, until fragrant, 30 sec.Add stock powder and lentils with soaking water. Cover, then bring to a boil over high, stirring occasionally.
Once boiling, reduce heat to medium. Cook, still covered, stirring occasionally, until lentils are soft and creamy and carrots are tender, 14-16 min. (TIP: If dal reduces too quickly, add more water, 1/4 cup water at a time.)Add spinach and half the cilantro. Stir until spinach wilts, 1 min. Season with salt and pepper, to taste.
Thinly slice chicken.Divide dal between plates. Top with chicken. Sprinkle frizzled shallots and remaining cilantro over top.
