Chicken Thighs with Lentils

Chicken Thighs with Lentils
Serves 2-4

This dish is all together a cozy one, but it works equally as well when you’re in a pinch and only have your pantry. Feel free to sub our and experiment with different spices, and the amounts of each spice, to your liking. Don’t be shy with any of these aromatics (onion, garlic, ginger, etc.). When I made this the first go round, I found it lacked spice. If you tend to love a little heat, I recommend adding the optional red pepper flakes for a little extra kick.

2-3 tablespoons extra virgin olive oil
4 bone-in chicken thighs
1-2 teaspoons salt, divided
1 red onion, sliced
1 head garlic, cloves smashed and sliced
1 fistful of ginger, peeled and roughly chopped
1 heaping tablespoon turmeric
1 heaping tablespoon hot curry powder
1 heaping tablespoon cumin
1 heaping teaspoon ground cardamom
1 heaping teaspoon red pepper flakes (optional)
1 cup green lentils
1 15-ounce can of chickpeas, drained
1 lemon, a few strips of the rind
3-4 cups low sodium chicken stock
1 cup pitted green olives, optional garnish
¼ cup toasted pine nuts, optional garnish
1 Cooked rice, for serving

Heat olive oil a large high-sided and oven proof skillet or dutch oven over medium heat. Pat chicken thighs with a paper towel and season well with salt. You’ll likely use an entire teaspoon here. Add the thighs skin side down to the pan and allow the skin to render, crisping as it goes, this will take about 10 minutes. The idea is to slowly render out the fat within the chicken thighs, that will eventually be the element that crisps the skin.

Remove chicken to a large plate. Add onion, garlic, ginger, turmeric, curry powder, cumin, and red pepper flakes. Cook until super fragrant and onions begin to break down. Season with a sprinkling of salt. Again, I leave a full teaspoon here at the discretion of the taster to be used throughout the cooking process.

Stir in lentils, chickpeas, and lemon rind, and then nestle the one-sided seared chicken thighs into the veg, skin-side up. Pour stock around the elements and cover. Cook on the stovetop for 30-35 minutes over medium low heat.

Remove pot’s top and bump the heat to medium high if liquid needs a further reduction. Lentils should be fully bloomed and cooked, but not overcooked and mushy, and there should be just enough liquid in the pot to create almost a chili like consistency with the veg.

If you’d like a little extra crispy of the skin, pop under the broiler for a few minutes (make sure to watch!), and garnish with olives and pine nuts. Serve over rice.