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John and Lisa's Weekend Kitchen

Chickpea dal with a fiery green chicken traybake

John and Lisa make their version of some Takeaway Favourites in their Weekend Kitchen this week. Spicing things up is Lisa’s Fiery Chicken Traybake with a Chickpea Dal.

Chickpea dal with a fiery green chicken traybake

Serves 4


Chickpea Dal

  • 1 drizzle vegetable oil

  • 1 onion, diced

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 2 tsp ground ginger

  • 1 tsp ground turmeric

  • 1 tsp chilli flakes

  • 2 garlic cloves, grated

  • 400g coconut milk

  • 400g chickpeas, drained

  • 300g red lentils, rinsed

  • 1 stock cube (vegetable or chicken)

  • 750ml water

  • 1 handful coriander, chopped 

  • Salt and pepper, to taste

  • Flatbreads or rice, to serve

Green chicken traybake

  • 8 chicken thighs, bone in, skin off

  • A good handful of fresh coriander, stalks and leaves separated

  • A good handful of mint, leaves picked

  • 200g Greek yoghurt

  • 1 -2 green chillies

  • 1 tsp coriander seeds


Chickpea Dal

1. Heat a drizzle of oil in a frying pan and add the onion. Cook for 7-8 mins, until soft. 

2. Add the garlic, followed by all of the spices, plus a splash of water. 

3. Cook for 1-2 mins, until fragrant. 

4. Next, add the coconut milk, drained chickpeas and lentils. 

5. Add the lentils and slowly pour in 750ml water, stirring constantly. 

6. Crumble in the stock cube and let the dal bubble for about 30 mins, stirring regularly.

7. Garnish with coriander and/or mint.

Green chicken

1. Preheat oven to 160 fan /180C

2. Place the coriander leaves and stalks, mint leaves, green chilli and 1 tablespoon of yoghurt into a bullet or hand blender and whizz up. 

3. Decant into a bowl and then stir through the rest of the yoghurt and the coriander seeds.

4. Slash the chicken thighs and mix with the marinade, cover and leave for at least an hour for the flavours to penetrate. 

5. Lay a sheet of greaseproof paper on the bottom of a roasting tin, place the chicken on top covered with marinade and cover the whole thing with foil. 

6. Bake for around one hour then discard the foil and cook for another 10 - 15 minutes to allow the chicken to brown nicely. 

7. Garnish with a nice scattering of coriander and mint.

Logo of John and Lisa's Weekend Kitchen
itv |

John and Lisa's Weekend Kitchen