tumeric chicken bowl

roast cauliflower, fennel salad, and marinated chicken on top of lentils and kale.

the lentils are warm when served, so you can make them a little early. I try to time serving this bowl around the chicken and cauliflower.

chicken
6 chicken thighs (boneless skinless)

3tbsp yogurt

3 large garlic cloves - pressed

1tbsp tumeric

2tsp sumac

salt

cauliflower

1 head of cauliflower - broken into small pieces

2 cloves garlic - pressed

grapeseed or vegetable oil

salt and pepper

lentils

1.5 cups french green lentils
3 cups water
2 cloves garlic - pressed
1tsp extra virgin olive oil
1tsp lemon juice

1 bunch lacinato kale

fennel salad

1 bulb fennel
extra virgin olive oil
1/4 grated parmesan cheese

yogurt sauce

6tbsp yogurt

1/4 of a bunch of cilantro - chopped

1tsp lemon

marinate chicken
mix the yogurt, garlic, and spices together with the chicken and marinate for anywhere between 1hr and overnight

cauliflower
mix cauliflower with oil and garlic and spread on a cookie sheet
roast at 425 for about 30 minutes, stirring once or twice

lentils
rinse the lentils then put them in a pot with the water, garlic, oil and lemon juice.
bring to a boil then simmer until lentils are tender - about 20 minutes

kale
slice the kale into 1 inch sized pieces and remove the stalks
blanch the kale by plunging it into boiling water for 1 minute then dousing with cold water
strain kale and stir into lentils

cook the chicken
when cauliflower has been in the oven for 20 minutes, put a large oven proof pan on to medium-high heat.
when it's hot, add the chicken and cook for 3 minutes on each side.
put the pan in the oven and bake for about 15 minutes

fennel salad
slice the fennel thin, then add oil and cheese

yogurt sauce
combine yogurt, cilantro and lemon

serve
sprinkle more sumac on the chicken then slice each thigh
arrange bowl like in the picture and garnish with cilantro. this recipe makes 6 servings