• 900g Sadia Whole Chicken Legs, thawed
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground paprika
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Lemon juice
  • 1 teaspoon Olive oil
  • 1 Sea salt and freshly ground black pepper
  • ½ cup Green lentils
  • 1 cup Basmati rice, rinsed, draine
  • 1½ cups Chicken stock



Preheat the oven to 200°C. Combine the Sadia Whole Chicken Legs, turmeric, cumin, paprika, cinnamon, lemon juice and oil in a large bowl and gently toss to combine. Season with salt and pepper. Place in a roasting pan and roast in the oven for 25 minutes or until golden brown and cooked through.


While the chicken roasts, cook the lentils in a saucepan of boiling water for 20 minutes or until tender. Drain well.


Combine the rice and stock in a medium saucepan over high heat and bring to a boil. Cover and reduce the heat to low and cook for 12 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and set aside to cool for 5 minutes. Add the lentils and use a fork to stir through. Serve.

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