Lentils and fragrant chicken come together for a gluten-free, protein-rich, low-fat, and light meal in your pocket.
INGREDIANTS for Braised lentils with cumin spiced chicken
- 8 bone-in and skinned chicken thighs, trim off excess fat
- 2 Spoons Extra Virgin Olive Oil Lia Click to buy in our online shop
- 1 cup coarsely chopped onion
- 1 to 1/2 cup chopped carrots
- 3 cloves of garlic, minced
- 2 bay leaves
- 4 cups low-sodium chicken broth
- 1 cup of green lentils
- 2 tablespoons of tomato paste
- 2 sprigs of fresh lemon thyme
- Mediterranean Spice Blend:
4 tablespoons za’atar
- 1 tsp ground smoked paprika
- 1 tsp ground coriander
- 1 teaspoon of ground oregano
- 1 teaspoon of ground sumac
- 1 tsp ground cumin
- 1-½ teaspoons of Greek sea salt Click to buy in our online shop
- 1 tsp and black pepper
- 1 cup pitted Greek green olives
- Lemon peel
- Sprigs of fresh lemon thyme
INSTRUCTIONS for Braised lentils with cumin spiced chicken
- Preheat the oven to 325 ° F.
- Combine the za’atar, sumac, smoked paprika, coriander, oregano, cumin, sea salt and pepper in a small bowl.
- Wash and dry the chicken legs. Rub them with the mixture of Mediterranean spices entering all the crevices. You will have some leftover (unused) spice mix. Keep it aside.
- In a 5-quart Dutch oven, heat 2 tablespoons of EVOO over medium-high heat. Brown the chicken twice, putting the skin down for four minutes and then three minutes on the other side. Transfer to a plate.
- Fry the onions and carrots for 4-5 minutes and add part of the spice mix, garlic, tomato paste and lentils. Make sure you mix well.
- Add the chicken stock. Taste if it needs more seasoning and add more Mediterranean spice mix if so.
- Return the chicken legs to the pot and arrange them so that most of the meat is immersed in the liquid
- Add bay leaves and a couple of lemon thyme herbs (or regular thyme). Bring to a boil and cover.
- Braise in the oven for 45 minutes or until the chicken is tender (at least 175 ° F).
Transfer the chicken to a plate. Strain the remaining mixture, reserving the liquid. Add the lentils and vegetables to the chicken on the plate and cover to keep warm.
- Return the liquid to the pot and simmer over medium-high heat for about 10-15 minutes until reduced by half.
- To serve, place the lentils and carrots on the plate, add the chicken legs, then pour the reduced sauce over the chicken. Add the pitted green olives, lemon zest and finish with a little chopped lemon thyme.