Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
1 tbsp. Lucy Bee Coconut Oil
1 onion, chopped
1 red chilli, sliced
1 green chilli, sliced
5 garlic cloves, chopped
1 tsp. ground cumin
1 tsp. Lucy Bee Turmeric Powder
1/2 tsp. cayenne pepper
1.5 litres water/chicken stock
500g frozen peas
200g frozen soya or beans
Preheat the oven to 180C, 350F, gas mark 4.
Season the chicken thighs and bake in the oven for 30 minutes.
Meanwhile in a large saucepan or casserole dish, melt the Lucy Bee Coconut Oil and throw in your onion, chillies, garlic, cumin, Lucy Bee Turmeric Powder and cayenne pepper. Fry for 4-5 minutes until softened and slightly golden in colour. Then add your stock, peas, soya beans and simmer.
Once ready add your chicken and lentils and continue to simmer for a further 40 minutes. Great served with Flat Breads.