chicken · Sides

Chicken Drumsticks with Cumin & Ginger Lentils

This chicken drumstick recipe is jam-packed with nutrition and flavor. Enjoy deeply flavorful pasture-raised dark meat that packs a protein punch alongside a serving of lentils which contain fiber, iron, magnesium, calcium, and iron, all in one bite. Easy to cook and makes great leftovers.

makes:

4
total time:

Prep: 15 min | Cook: 40 min | Total: 55 min
cooking difficulty:

Easy
allergens:

Pepper
Tags:

chicken, Sides

Ingredients

Pasture Raised Chicken Drumsticks

Extra virgin olive oil, divided

4 Tbsp

Kosher salt

1 tsp

Black pepper

1 tsp

Onion, peeled and finely diced

1 small

Garlic, peeled and crushed

2 cloves

Ginger, peeled and finely minced or grated

2 inch

Ground cumin

2 tsp

Dried French lentils

1-1/2 cups

Chicken stock

4 cups

Wholegrain mustard

1 Tbsp

Dried bay leaves

Lemon, cut in half, one half juiced, the other half in wedges

Olive oil

2 Tbsp

Fresh tarragon leaves for garnish

Nutrition Values

Calories :

373
Total Fat:

13.3g
Saturated Fat:

2.6g
Cholesterol:

81mg
Sodium:

1512mg
Total Carbohydrate:

26.7g
Dietary Fiber:

11.9g
Total Sugars:

2.6g
Protein:

36g

Utensils

Roasting tray
Medium bowl
Pot

Instructions

Preheat the oven to 425°F. Toss the chicken in a medium bowl with 2 tablespoons of olive oil. Season with salt and pepper. Spread over a roasting tray, then roast for 35-40 minutes.

Meanwhile, heat the remaining oil in a pot over medium heat. Add the onion garlic, and ginger and cook until soft and translucent, not caramelized, about 10 minutes. Add the lentils, bay leaves, cumin, and stock and bring to a simmer and cook for 25-30 minutes until the lentils are tender.

Stir in the mustard and the juice from half of the lemon. Cook for another minute.

Spoon the lentils into a serving dish and top with the drumsticks. Garnish with lemon wedges and fresh tarragon.

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