Hey friends!
Are you in the mood for a hearty meal? I’ve got a fantastic recipe that you’ll want to try.
Today, we’re diving into a delicious dish of chicken and lentils.
It’s packed with protein, flavor, and it’s super filling.
Perfect for a cozy dinner that’s easy to whip up!
Let’s get cooking!
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Ingredients
For the chicken:
- pepper to taste (freshly ground for best flavor)
- 6 bone-in skin-on chicken thighs
- salt to taste
For the lentil base:
- 2 tbsp vinegar (red wine or apple cider vinegar works well)
- 1 cup brown lentils (rinsed thoroughly)
- 1 (14 oz) can whole cherry tomatoes
- 2 cups chicken stock (I like Knorr’s for this recipe)
- 1 to 2 tbsp ras el hanout (adjust to your spice preference)
- 1 cup extra chicken stock
- 8 to 10 dates (pitted and roughly chopped)
- 2 garlic cloves (minced)
- 1 medium onion (finely chopped)
Step 1: Preheat Oven and Brown the Chicken
Preheat your oven to 200ºC (400ºF).
In an ovenproof fry pan, heat a small amount of oil over medium/high heat.
Season 6 bone-in, skin-on chicken thighs with salt and pepper.
Place the chicken thighs in the pan and brown on both sides until golden.
Once browned, remove the chicken from the pan and set aside.
Step 2: Sauté the Vegetables
Check the oil level in the pan and pour out any excess if necessary.
Add 1 medium chopped onion to the pan and cook until softened but not browned.
Stir in 2 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
Step 3: Add Spices and Tomatoes
Stir in 15-30 mL (1-2 tablespoons) of ras el hanout spice mix, allowing it to toast for a few seconds to release its flavors.
Add 1 can (398 mL or 14 ounces) of whole cherry tomatoes and stir to combine.
Step 4: Add Liquid and Legumes
Pour in 30 mL (2 tablespoons) of vinegar (pomegranate, date, red wine, etc.) for added depth of flavor.
Add 250 mL (1 cup) of rinsed brown lentils and 8-10 chopped dates to the pan, mixing well.
Finally, pour in 500 mL (2 cups) of chicken stock and stir everything together.
Step 5: Bake in the Oven
Return the browned chicken pieces to the pan, nestling them among the other ingredients.
Place the pan, uncovered, in the preheated oven and bake for 30 to 35 minutes.
Check the dish at about 15-20 minutes to see if more liquid (stock or water) is needed to keep the lentils hydrated.
Step 6: Finish and Serve
Continue cooking until the lentils and chicken are completely cooked through.
Once done, carefully remove the pan from the oven.
Let it cool slightly before serving.
Enjoy your flavorful, hearty chicken and lentil dish!
