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
Season the chicken drumsticks with chicken seasoning and turmeric.
Briefly brown the chicken drumsticks on all sides in the oil and butter.
Sauté the onions until golden brown, then briefly cook the tomato paste.
Add the water, salt, pepper, and 2 tablespoons of turmeric, and bring to a boil.
Add the chicken drumsticks and diced bell pepper, then let simmer gently for approximately 60 minutes.
Cook the lentils until tender and drain.
Cook the rice with 1 teaspoon of turmeric and stir in the lentils at the end.
Divide the lentil rice among the plates and place one chicken drumstick on each plate. Spoon the onion and bell pepper sauce over the chicken.
Serve immediately with the lentil rice and generously spoon the sauce over the chicken.