Coriander Chicken With Butternut Squash Lentils

• 8 None chicken drumsticks, lightly scored
• 1 1/4 lbs butternut squash, peeled, seeded and cut into 3/4-inch pieces
• 2 tbsp mild curry powder
• 2 tbsp ground coriander
• 2 cloves garlic, crushed
• 2 tbsp vegetable or olive oil
• 1 cup dried red lentils
• 4 oz green beans, sliced diagonally into 1-inch pieces
• 1/3 cup coarsely chopped cilantro
• None None Lemon wedges, to serve

1. Preheat the oven to 425u0b0F. Combine chicken, butternut squash, curry powder, ground coriander, garlic and oil in a large roasting pan. Season. Toss to combine. Bake for 20 mins, turning occasionally, or until golden brown and cooked through.
2. Meanwhile, cook lentils in a saucepan of boiling water for 7 mins, or until tender but still holding their shape. Add beans during the final 3 mins of cooking. Drain. Transfer to a bowl. Add cilantro. Season.
3. Add cooked butternut squash to lentils. Toss to combine. Spoon onto serving plates. Top with chicken. Serve with lemon wedges.

chicken, butternut squash, curry powder, ground coriander, garlic, vegetable, red lentils, green beans, cilantro, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/30309 (may not work)