Spice-Baked Chicken with Autumn Veges and Lentils

dish.co.nz

Dijana Dragicevich

2 tablespoons each olive oil, maple syrup, soy sauce and apple cider vinegar

2 teaspoons each ground cumin and smoked paprika

1 teaspoon ground turmeric

½ teaspoon chilli flakes

3 cloves garlic, crushed

1 x 400-gram tin each brown lentils, drained and rinsed, and cherry tomatoes

6 chicken thighs, skin on, bone in

2 red onions, cut into quarters through the root

1 eggplant, halved lengthways and each half cut into 4 large chunks

½ medium butternut pumpkin, cut into 1½ cm-thick slices, skin on

sea salt and ground pepper

subheading: TO SERVE:

Garlicky Lemon Spinach (see recipe below)

1 cup thick plain yoghurt

chilli flakes

Equipment: Large, shallow roasting tray, at least 40cm x 26cm.

Directions at dish.co.nz

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