Three Hundred Recipe

Marinate the chicken

Trim any excess fat from the chicken thighs and pat dry. In a bowl combine 3 tbs olive oil, soy sauce, 1 tbs lemon juice, 3 minced garlic cloves, smoked paprika, ground cumin, black pepper and 1 tsp kosher salt. Add the chicken, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Sear and finish

Heat a large skillet over medium-high heat until hot. Add a drizzle of oil (if needed) and place marinated chicken thighs in a single layer. Sear 4–5 minutes per side until deeply browned and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1" strips or bite-sized pieces.

Sweat the aromatics

While the chicken marinates, heat 1 tbs olive oil in a medium saucepan over medium heat. Add the diced onion, carrot and celery; cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Build the stew

Stir in 1 tbs tomato paste and cook 1 minute. Add the rinsed lentils, crushed tomatoes, 2.5 cups water or broth, dried oregano and bay leaf. Bring to a gentle boil, then reduce heat to low, cover partially and simmer 20–25 minutes, stirring once or twice, until lentils are tender but not falling apart. If liquid evaporates too fast, add up to 1/2 cup extra water.

Season and finish

Remove and discard the bay leaf. Stir in 3 cups baby spinach, 2 tbs chopped parsley, lemon zest, 0.75 tsp salt and 0.25 tsp black pepper. Allow spinach to wilt into the hot lentils, about 1–2 minutes. Taste and adjust seasoning.

If using feta, sprinkle the 1/4 cup crumbled feta over the lentils now or reserve for plating. Drizzle with 1 tsp extra virgin olive oil and give a final stir. Keep warm while chicken rests if necessary.

Divide 2 cups cooked rice or warm pita between 4 plates. Spoon a generous portion of the tomato-stewed lentils over the rice or alongside the pita. Top with sliced chicken pieces. Garnish with reserved parsley and lemon wedges. Serve immediately, letting diners squeeze lemon over the chicken and lentils to brighten flavors.