Chicken thighs with curried leeks and lentils

Method

1. Heat the oil in a large frying pan over a medium-high heat, then add the chicken thighs, skin-side down, and cook until crisp and golden (about 5-8 minutes). Transfer to a plate, then add the shallots, garlic, leeks and curry powder to the pan. Cook for 5 minutes, stirring, then add the sultanas and wine and leave to simmer until reduced by half.
2. Drain the lentils, collecting the liquid from one of the tins. Add the liquid to the pan of leeks with the cream, then return the chicken, skin-side up, and cover. Simmer for 15 minutes until the chicken is cooked through – the juices should run clear when a knife is pushed into the thickest part of the thigh by the bone.
3. Remove the lid, push the chicken to one side and stir in the lentils. Simmer for 5 more minutes to reduce the sauce a little and heat the lentils. Taste and season if needed, then serve scattered with coriander.
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