Chicken & Lentils Recipe

Prep chicken

Pat the chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cut thighs into 1- to 1.5-inch pieces if desired for quicker cooking.

Sear chicken

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the chicken pieces in a single layer (work in two batches if needed) and sear until golden brown, about 3 minutes per side. Transfer seared chicken to a plate and set aside. Leave any fond in the pot.

Sweat aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot. Add chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build flavors

Stir in tomato paste and cook 1 minute to remove rawness. Add ground cumin, smoked paprika and red pepper flakes (if using) and cook 30 seconds to toast the spices. Deglaze the pot with about 1/4 cup of the chicken stock, scraping up browned bits from the bottom with a wooden spoon.

Combine lentils and liquids

Add the rinsed lentils, diced tomatoes with their juices, remaining chicken stock, and bay leaf to the pot. Stir to combine. Return the seared chicken pieces to the pot, nestling them into the lentils and liquid.

Simmer

Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer until lentils are tender and chicken is cooked through, about 25–30 minutes. Check after 20 minutes — if lentils are tender earlier, finish cooking until chicken reaches 165°F (74°C) internal temperature.

Finish and season

Remove the bay leaf. Taste and adjust seasoning with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper as needed. Stir in fresh lemon juice and chopped parsley. If the stew is thicker than desired, add up to 1/2 cup hot water or stock to loosen.

Ladle the chicken and lentils into bowls. Serve with a dollop of plain yogurt or labneh and crusty bread or rice on the side. Garnish with extra parsley and a drizzle of olive oil, if desired.