Spicy Chicken Legs With Creamy Lentils - cooking recipe

Ingredients

1 tsp Tabasco
1/2 tsp paprika
3 tbsp olive oil
12 None chicken legs
1 None onion, peeled and finely diced
350 g dried red lentils
150 g celery, sliced, plus few leaves for garnish
1 tbsp mustard
450 ml vegetable stock
200 ml whipping cream
1 tsp sambal oelek (or other chilli sauce)

Preparation

In a bowl, mix the hot sauce, paprika and 1 tbsp oil. Add the chicken and toss until well coated. Allow to marinate for 15 mins.
Heat 1 tbsp oil in a skillet and cook the chicken over a medium heat for 20-30 mins, turning, until crispy all over. Season with salt.
Meanwhile, heat 1 tbsp oil in a saucepan and saute the onion, lentils and half the celery for 2 mins. Stir in the mustard, then the stock. Simmer for 10 mins. Add the cream and remaining celery, season with salt and black pepper and simmer for 10 mins.
Add the sambal oelek to the chicken and toss until coated. Spoon the lentils on to a serving platter and top with the chicken legs. Sprinkle with black pepper and garnish with celery leaves.