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🍽️ Spicy Chicken with Fruity Lentil Salad

628 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (ready for the kitchen)
• Salt (pepper)
• 3 tbsp tomato ketchup
• 0.5 tsp chili powder
• 250 g red lentils
• 600 ml poultry broth
• 100 g fresh pineapple
• 1 carrot
• 1 stalk celery
• 0.5 bunch parsley
• 2 tbsp butter
• 1 tsp curry powder
• 1 tbsp balsamic vinegar

Instructions

1. 1. Separate the wings, drumsticks, and breast pieces from the chicken.
2. 2. Season the meat pieces with salt and pepper.
3. 3. Line a baking tray with aluminum foil.
4. 4. Place the chicken pieces on the tray.
5. 5. Mix ketchup and chili powder in a small bowl.
6. 6. Brush the chicken pieces with the ketchup and chili mixture.
7. 7. Preheat the oven to 220 degrees.
8. 8. Place the tray on the middle rack.
9. 9. Roast the chicken for about 40 minutes.
10. 10. Brush the pieces with the roasting fat occasionally during cooking.
11. 11. Rinse the lentils thoroughly under running water in a sieve.
12. 12. Cook the lentils in the boiling broth for about 5 minutes.
13. 13. Cut the pineapple into small pieces.
14. 14. Peel the carrot.
15. 15. Cut the carrot into very fine cubes.
16. 16. Wash the celery.
17. 17. Remove the tough fibers and leaves from the celery.
18. 18. Cut the celery into very fine cubes.
19. 19. Chop some of the celery leaves finely.
20. 20. Wash the parsley.
21. 21. Shake the parsley dry.
22. 22. Chop the parsley leaves.
23. 23. Heat the butter in a pan.
24. 24. Sauté the curry powder briefly in the butter.
25. 25. Add the pineapple pieces to the pan.
26. 26. Simmer the pineapple for about 3 minutes.
27. 27. Add the lentils, carrots, celery, parsley, and vinegar.
28. 28. Season the salad to taste.
29. 29. Serve the salad together with the chicken.

Nutrition per serving

• kcal: 628
• Protein: 83 g · Fett/Fat: 17 g · Carbs: 35 g