Curried Lentils and Oven-Fried Chicken

Ingredients

Chicken

• 1 cup Flour
• 2 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon dried Sage
• 1/2 teaspoon Black Pepper
• 5 pound Chicken Quarters or Thighs (skin-on)
• 1/4 cup Butter, melted
• 1 teaspoon Hot Sauce

Lentils

• 1 Tablespoon Olive Oil
• 1 cup Red Onion, chopped
• 5 clove Garlic, minced
• 1/4 cup Curry Paste (Masaman)
• 1 Bay Leaf
• 4 Cloves
• 1 teaspoon Salt
• 1/2 teaspoon Sugar
• 1/2 Cinnamon Stick
• 1/4 Lemon (whole wedge)
• 1-1/2 cup Lentils 
• (1) 13.5 ounce can Coconut Milk
• 2 cup Chicken Stock
• 12 ounce Chicken Sausage, chopped
• 2 Tomatoes, chopped
• 1 Red Pepper, chopped
• 2 Carrots, thickly sliced
• 5 ounce Spinach 
• 1/4 cup Flour
• 1/4 cup Water

Directions 

Chicken

1. Preheat oven to 375°F.
2. Mix flour, salt, garlic powder, sage, and black pepper together in a gallon bag. Add chicken and shake until all the chicken pieces are completely coated. Shake off excess flour and place in a single layer on a greased baking pan. 
3. Melt Butter and mix with hot sauce. Drizzle butter lightly over each chicken piece. 
4. Bake for 1 hour.

Lentils 

1. In a large pan, heat olive oil over medium heat. Add onion and garlic and saute 3 minutes. Add curry paste, bay leaf, cloves, salt, sugar, cinnamon, and lemon: saute 1 minute mixing frequently. 
2. Add lentils, coconut milk, chicken stock, sausage, and tomatoes. Mix, cover, and simmer 30 minutes. Add red pepper, carrots, and spinach and simmer uncovered another 30 minutes. 
3. Mix flour and water together in a separate bowl until smooth and mix into the lentil mixture. heat an additional 2 minutes until the remaining liquids are thickened. 
4. Serve lentils with chicken and enjoy!