Braised lentils with cumin spiced chicken


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

  1. Preheat the oven to 325 ° F.
  2. Combine the za’atar, sumac, smoked paprika, coriander, oregano, cumin, sea salt and pepper in a small bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Add the chicken stock. Taste if it needs more seasoning and add more Mediterranean spice mix if so.
  7. Return the chicken legs to the pot and arrange them so that most of the meat is immersed in the liquid
  8. Add bay leaves and a couple of lemon thyme herbs (or regular thyme). Bring to a boil and cover.
  9. 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.
  10. Return the liquid to the pot and simmer over medium-high heat for about 10-15 minutes until reduced by half.
  11. 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.


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