One Pot Chicken and Lentils
Lentils. Ech, they sound so boring. But I beg you to allow your preconceived lentil notions to be redefined by One Pot Chicken and Lentils. Just like rice and pasta, lentils are good for soaking up flavor. This recipe combines some surprising ingredients, such as cinnamon, cumin, and raisins. And it uses the lame-sounding lentil to deliver the flavor party to your taste buds.
If lentils as a flavor vehicle don’t have you rushing off to the supermarket for these ingredients, maybe the idea of washing one pot, and one pot only, will do the trick. Pick your favorite pot. Saute for a second, bring to a boil, then bake, then broil. Make One Pot Chicken and Lentils, and you will streamline the process of getting from the dinner table to a clean kitchen to your feet up.
Packed with hearty Moroccan-inspired flavors, One Pot Chicken and Lentils should make its way to your dinner table. The chicken is perfectly baked and the skin perfectly crisped. A big bite of chicken, lentils, carrots, and spinach will warm you right up. And if you thought lentils were just a lame legume lacking flavor, try this dish and get back to me. If I’m wrong, I’ll come wash your family’s dishes for a week. One- pot or not!
One Pot Chicken and Lentils is packed with flavor. It is easy to make and hardly any clean-up! You will want this dish in your regular dinner rotation.
- 1 T olive oil
- 1 large onion, coarsely chopped
- 2 large carrots, peeled and chopped
- 1 T minced garlic
- 1 T finely grated fresh ginger (or 1 t ground)
- 3/4 t cinnamon
- 1/2 t ground cumin
- 1 1/2 c red lentils, rinsed and picked over
- 2 1/2 c chicken stock
- 1/2 c raisins
- 2 c spinach, torn
- 2 1/2-3 lb chicken thighs, bone in/skin on (about 6 thighs)
- 3/4 t salt
Preheat oven to 350 degrees.
In a large dutch oven, heat oil. Add onion and carrots and cook for 6-8 minutes until soft. Add garlic, ginger, cinnamon, cumin, and salt. Cook for 5 more minutes.
Stir in lentils, chicken stock, raisins, and spinach.
Season chicken with salt and pepper. Place the chicken thighs, skin side up, on top so they are mostly above the stock. Bring to a simmer.
Move to the oven and bake uncovered for one hour. If chicken is not fully cooked, add another 5-15 minutes depending on your oven.
Turn oven setting to broil at 500 degrees, and set the timer for four minutes. Even if the oven doesn’t reach 500 before the four minutes is up, this should be enough time to crisp up the skin on top of the thighs. Serve hot.