Spicy chicken thighs

Ingredients for 4 servings:

• 4 chicken legs
• 2 garlic cloves
• 1 tbsp ginger, chopped
• ½ tsp cumin
• 2 chili peppers, green
• 500 g lentils, red
• 1 tsp turmeric
• 1 tsp salt
• 1 tbsp oil
• 1 onion(s)
• some coriander leaves
• 1 cup of yogurt
• 2 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Carefully deseed the chili peppers, finely chop the garlic, and mix both with the ginger and cumin. Rub the chicken thighs with the spice mix and let it steep for 1 hour. Wash the lentils and simmer gently in 750 ml of water with turmeric and salt for about 10 minutes, making sure the lentils don’t break down. Strip the spices from the chicken thighs and set aside. Fry the thighs in a pan until crispy all over, remove from the pan, and keep warm. Sauté the chopped onions in the cooking fat, add the stripped spices, and mix with the cooked lentils. Season to taste and sprinkle with coarsely chopped coriander. Mix together the yogurt and crème fraîche and serve as a fire extinguisher.