The main element to this dish is the side-dish. This is my favourite alternative to having a rice side. Whenever I make this I tend to double the quantities so I can save the rest for a salad over the following few days. The chicken and lentils provide the protein in this recipe and the side dish is packed with fibre from the mixed grains and vitamins and minerals from the vegetables, nuts and fruit. The thing I love most with this are the subtle hints of ginger that you get from the side dish, in combination with the spices of the marinated chicken.

  • Clean eating
  • High fibre
  • Protein rich
  • Antioxidants


  • 75g Buckwheat
  • 75g Whole wheat grains (in Switzerland this is a product called “Ebly”, if you can’t find this then you can also use a wild rice if you prefer)
  • 50g Split red lentils
  • 50g Sultanas
  • 35g Blanched, whole almonds
  • 30g Dried ginger, chopped into small chunks
  • 80g / 1/2 red pepper
  • 50g Edamame beans (unshelled weight)
  • 10g Marinated ginger (optional)
  • 10g Fresh corriander leaves
  • 1/2 Mango, peeled and chopped

For the chicken:

  • 8 Chicken thighs (skinless)
  • 1 tbsp Rogan Josh curry paste (I use a Jamie Oliver recipe, but will be honest and say I have on occasion used a jar)
  • 1tbsp Virgin coconut oil
  • Splash water

For the mango sauce:

  • 3 tbsp Thick coconut milk
  • 1/2 Mango, peeled and chopped


Serves 4

  1. In a large dish place the chicken thighs, coconut oil, splash of water and curry paste. Mix it well and make sure the chicken is fully coated (use your hands, this ensures the best coverage). Now cover this and place it in the fridge to marinade .
  2. Place the buckwheat into a pan with boiling water and cook for 5 minutes, then add the wheat and lentils. Cook for a further 10 minutes until it is all cooked. Drain the water out of the pan and add the sultanas, now place this to one side and leave it to cool down.
  3. Prepare all of the remaining ingredients for the side dish and place into a separate bowl until the grain mix is cool.
  4. Take half of the mango and place it into a food processor, add the coconut milk and blitz to a smooth sauce.
  5. Remove the chicken from the fridge and place it onto a BBQ tray. Cook the chicken on the BBQ, turning at regular intervals, for around 20 minutes. Please check the chicken is fully cooked before serving by ensuring that the juices run clear from the meat.
  6. Now the grains should be cool. Add the remaining ingredients into the bowl with the grain and mix well. This is now ready to serve.
  7. Plate up 2 chicken thighs per person, a good spoonful of the sauce and of course the mixed grain side dish, serve immediately.