It's the smoky flavour in this rich chicken and lentil dish that turns it into a winner. This dish is perfect as a winter warmer.
Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
8 skin-on chicken thighs
1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, roughly chopped
1½ tbsp smoked paprika
1 tbsp cumin
1 cup of split red lentils, rinsed
150g cherry tomatoes
500ml chicken stock
3 bay leaves
1 tsp chili flakes
Method
Preheat the oven to 200°C.
Heat a large frying pan over medium-high heat. Add the olive oil.
While the oil is heating, season the chicken thighs with salt and pepper. Add them to the pan - if they won't all fit, sear them in batches, cooking the thighs for 3 or 4 minutes on each side until the skin turns golden brown. Place the thighs in a large, high-sided baking dish and set aside.
Reduce the heat a little to medium. Add the onions, garlic, paprika and cumin to the frying pan. Cook for 5 minutes until the onions start to colour, but before they turn brown.
Add the lentils, stock, tomatoes, bay leaves, chili and chicken thighs. Bring to the boil. Tip the lentil mixture over the chicken thighs.
Put the baking dish in into oven and cook uncovered for 25 minutes or until the chicken is cooked through.
Serve with vegetables of your choice or a scoop of brown rice.
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