Miss Adventurenaut: Maharajah Lentil Curry

I will preface this by saying, this is by no means "Indian Cuisine". This dinner is a quick and easy creation when we've run out of fresh veggies and I'm too lazy to stop at the market. The key ingredient lies with the Penzey's Maharajah Curry powder. I highly recommend all of their Indian spice blends. I usually get overwhelmed by ingredients in Indian recipes; I'll rarely have half the items on hand. However, Penzey's spice blends let me fake it! I sound like I'm on a commercial, but seriously, it's great. This curry is hand mixed from turmeric, coriander, cumin, cardamom, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, black pepper, cloves, red pepper and saffron.

For this dinner I used...

A pound of boneless, skinless chicken thighs
A package of Tasty Bite Madras Lentils
A can of diced tomatoes
About of cup of frozen chopped spinach
3 tablespoons of Penzey's Maharajah Curry powder
1 cup of Jasmine rice

Preheat the oven to 450°. In a 2 inch deep roasting dish mix your chicken thighs with the curry, lentils and tomatoes. Cook uncovered for a half hour, add the spinach and cook for another 10 minutes.

While that's in the oven, make a perfect batch of rice. And serve while it's hot!

Like I said the spice is really what makes this meal. I will always start with the chicken thighs and end with the spice, the veggies depend on what I have in the fridge.

Penzey's Indian Spice Collection contains: