Roast Peri Peri Chicken with Mujadara

Indulge in a delightful pairing: Roasted Rangitikei Peri Peri Chicken with mujadara! Serve alongside minty yogurt, lemon wedges, pomegranate seeds, and crispy onions for a flavour explosion!

SERVES: 4

• 1 Rangitikei Peri Peri Butterflied Chicken
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 large brown onion, finely diced
• 1 cup brown lentils
• ½ teaspoon turmeric
• ½ teaspoon cinnamon
• 4 cups vegetable stock
• 1 cup bulghur wheat

To serve:

• ½ cup mint leaves
• 1 cup yoghurt
• 1 lemon, cut into wedges
• ¼ cup pomegranate seeds
• ½ cup pickled chillies (optional)
• 1 cup crispy onions (optional)

1. Roast the Peri Peri Butterflied Chicken in the oven as per packet instructions.
2. While the chicken is roasting, heat a splash of olive oil in a large heavy bottomed saucepan over medium heat. Add the cumin seeds, coriander seeds and diced onion and cook for about 10 minutes until the onion is deep golden brown and beginning to caramelise. Season with salt.
3. Add the lentils, turmeric & cinnamon and toss to coat until the spices are fragrant. Add 4 cups vegetable stock and bring to the boil, then reduce heat to a simmer for 20 minutes until the lentils are al dente. Add the bulghur wheat, stir to combine and continue to simmer for 5 minutes. Remove from heat and leave covered to steam for about 20 minutes while the chicken finishes roasting.
4. Mix half the mint leaves through the yoghurt, add a squeeze of lemon and season with salt.
5. Serve the mujadara with the roasted Peri Peri Chicken and pour over any cooking juices from the pan. Serve with the minty yoghurt, remaining mint leaves & lemon wedges, pomegranate seeds, pickled chillies & crispy onions.