Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon paprika (5 g)
  • ½ teaspoon garlic powder (2 g)
  • 1 cup green or brown lentils (200 g), rinsed and drained
  • 4 cups chicken or vegetable broth (960 mL)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 teaspoon ground cumin (5 g)
  • 1 teaspoon ground coriander (5 g)
  • ½ teaspoon turmeric (2 g)
  • ½ teaspoon cayenne pepper (optional, 2 g)
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Dice onion and carrot, mince garlic, rinse lentils.
  2. In a medium saucepan, combine lentils and broth; bring to a boil.
  3. Stir in diced carrots, onion, garlic, cumin, coriander, turmeric, and cayenne.
  4. Simmer for about 20-25 minutes until lentils are tender; season with salt and pepper.
  5. While lentils are cooking, heat olive oil in a large skillet over medium-high heat.
  6. Season chicken thighs with salt, pepper, paprika, and garlic powder.
  7. Place chicken thighs skin-side down in the skillet; cook for 7-8 minutes until golden brown and crispy.
  8. Flip chicken thighs and reduce heat to medium-low; cover skillet and cook for another 10-12 minutes until the internal temperature reaches 165°F (75°C).
  9. Once lentils are cooked and seasoned, plate the spiced lentils and top with sautéed chicken thighs.
  10. Garnish with fresh parsley if desired.