Chicken Drumsticks with Cumin & Ginger Lentils

Chicken Drumsticks with Cumin & Ginger Lentils

This chicken drumstick recipe is jam-packed with nutrition and flavor. Enjoy deeply flavorful pasture-raised dark meat that packs a protein punch alongside a serving of lentils which contain fiber, iron, magnesium, calcium, and iron, all in one bite. Easy to cook and makes great leftovers. 

  • makes:
  • total time:
    Prep: 15 min | Cook: 40 min | Total: 55 min
  • cooking difficulty:
  • allergens:
  • Tags:


Extra virgin olive oil, divided
4 Tbsp
Kosher salt
1 tsp
Black pepper
1 tsp
Onion, peeled and finely diced
1 small
Garlic, peeled and crushed
2 cloves
Ginger, peeled and finely minced or grated
2 inch
Ground cumin
2 tsp
Dried French lentils
1-1/2 cups
Chicken stock
4 cups
Wholegrain mustard
1 Tbsp
Dried bay leaves
Lemon, cut in half, one half juiced, the other half in wedges
Olive oil
2 Tbsp
Fresh tarragon leaves for garnish

Nutrition Values

  • Calories :
  • Total Fat:
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  • Cholesterol:
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  • Dietary Fiber:
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  • Protein:


  • Roasting tray
  • Medium bowl
  • Pot


Preheat the oven to 425°F. Toss the chicken in a medium bowl with 2 tablespoons of olive oil. Season with salt and pepper. Spread over a roasting tray, then roast for 35-40 minutes.

Meanwhile, heat the remaining oil in a pot over medium heat. Add the onion garlic, and ginger and cook until soft and translucent, not caramelized, about 10 minutes. Add the lentils, bay leaves, cumin, and stock and bring to a simmer and cook for 25-30 minutes until the lentils are tender.

Stir in the mustard and the juice from half of the lemon. Cook for another minute.

Spoon the lentils into a serving dish and top with the drumsticks. Garnish with lemon wedges and fresh tarragon.

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