Chicken chermoulla | Women's Weekly Food

Ingredients

• 700 grams chicken thigh fillets, sliced thinly
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1 tablespoon finely grated lemon rind
• 1 tablespoon lemon juice
• 2 teaspoons ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 tablespoon ground coriander
• 1 red onion (170g), chopped finely
• 2 tablespoons olive oil
• 1 cup (200g) red lentils
• 2 1/2 cup (625ml) chicken stock
• 200 grams baby spinach leaves
• 1/2 cup coarsely chopped fresh coriander
• 1/2 cup coarsely chopped fresh mint
• 1 tablespoon red wine vinegar
• 1/3 cup (95g) yogurt