Spiced Chicken with Lentils recipe | Delia Smith

Ingredients

• 1 x 3½ lb (1.6 kg) chicken, cut into 6 portions
• ½ lb (225 g) whole lentils, soaked in cold water for half an hour
• 1 tablespoon tomato puree
• ¾ pint (425 ml) chicken stock made with the giblets
• salt
• 2 tablespoons groundnut oil
• 1 medium onion, peeled and sliced
• 1 clove garlic, crushed
• 1 heaped teaspoon ground coriander
• 1 level teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 level teaspoon turmeric
• ½ - ¾ teaspoon chilli powder (depending on how hot you like it)