6 chicken drumsticks
600 g basmati rice
180 g green lentils
250 g diced onions
1 red bell pepper
2 tbsp tomato paste
2 tbsp ground turmeric (for the chicken)
1 tsp ground turmeric (for the rice)
500 ml water
30 g butter
2 tbsp sunflower oil
Salt and pepper
Heat the sunflower oil and butter in a large pan and brown the chicken drumsticks on all sides.
Add the diced onions and cook until golden brown. Stir in the tomato paste and cook for 1 minute.
Add the water, salt, pepper, and 2 tablespoons of turmeric, then bring to a boil.
Add the chicken drumsticks and the diced red bell pepper. Reduce the heat and let everything simmer gently for about 60 minutes, until the chicken is tender.
Cook the lentils until tender and drain well.
Cook the basmati rice with 1 teaspoon of turmeric according to the package instructions. Fold the cooked lentils into the rice just before serving.
Divide the lentil rice among the plates and place one chicken drumstick on each serving. Spoon the onion and bell pepper sauce generously over the chicken.
Serve immediately with the lentil rice and plenty of the rich onion and bell pepper sauce over the chicken.
