Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 4 skin-on chicken breasts
  • 1 red onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp sumac (5 g)
  • 1 tsp ground turmeric (5 g)
  • 500 ml low-salt chicken stock
  • 500 g cooked lentils (tomato-flavored, if available)
  • 125 g kale, finely chopped
  • 1 lemon (half sliced, half juiced)
  • 50 g green olives, pitted and roughly chopped
  • Small handful of parsley, finely chopped (for garnish)

Instructions:

  1. In a casserole dish, heat olive oil over medium-high heat.
  2. Season the chicken breasts generously with salt and pepper.
  3. Place chicken in the pan, skin-side down. Cook for 6-8 minutes until well browned and golden. Flip the chicken and cook for an additional 2-3 minutes.
  4. Remove chicken to a plate. In the same pan, stir in sliced onion and chopped garlic. Cook for 2-3 minutes until softened.
  5. Sprinkle in the sumac and turmeric; cook for 1-2 minutes until fragrant.
  6. Pour in the chicken stock and scrape any browned bits from the bottom of the pan. Mix in the lentils, kale, lemon slices, and olives. Stir well.
  7. Return the chicken to the pan, skin-side up. Bring to a gentle simmer.
  8. Cover and cook for 8-10 minutes until the chicken is cooked through and the sauce reduces.
  9. Season with lemon juice and black pepper to taste. Garnish with chopped parsley before serving.