Roasted Chicken Thighs with Smokey Red Lentils

Roasted Chicken Thighs with Smokey Red Lentils

So the January health kick continues…actually to be honest, I have just devoured about 5 Turtles in one sitting! For those who don’t know, Turtles are these amazing chocolates from Canada, basically toasted pecan and soft, chewy caramel bites covered in chocolate. What’s there not to love about that?! Anyway, my crusade to make January as ‘clean’ as possible continues…

Now, I absolutely can’t stand healthy food that tastes really, really healthy. The kind of food that makes you feel like all you have been eating for the past 20 minutes is air…and that’s it! It doesn’t fill you up at all, and before you know it you have eaten your last morsel, and still starving.

Nope, I am all about the healthy food that is filling and comforting, and just make you feel good. Food that nourishes the body and the mind…REAL food!

So, here it is, an easy one pot dish that will definitely not disappoint.

Serves 4

8 chicken thighs, with skin on and bone
200 grams red lentils
650mls vegetable or chicken stock
2 red onions, finely diced
4 garlic cloves, finely diced
2 rosemary sprigs, leaves only roughly chopped
1 TBSP tomato puree
1 tsp smoked paprika
½ tsp ground cumin
1 TBSP olive oil

To start, preheat the oven to 180C and grab a heatproof casserole dish – one that you can use on the hob and in the oven. Add the olive oil and gently sauté the onions, garlic and rosemary on a low heat, just until the onions have softened and caramelised.

Add the smoked paprika, tomato puree and cumin, and sauté for a further minute. Gradually add the stock, lentils and gently place in the chicken thighs, skin side up. You want to make sure that about ¾ of the chicken thighs are submerged in the stock. Bring the dish to a gentle simmer, and season with a touch of salt and pepper.

Remove the dish from the hob and place in the oven and bake for 50 – 60 minutes. Check to see how much liquid is in the dish half way through cooking time, as you may need to top it up with a touch more water, just to make sure the dish isn’t too dry.

Once cooked, remove the dish from the oven, and serve with some freshly steamed vegetables – tenderstem broccoli would be ideal! Also, if you want to add a bit more flavour to the dish, top each serving off with a bit of crumbled feta. The combination of salty feta with smokey paprika is a perfect match. Enjoy!

By | 2017-10-29T11:01:44+00:00 January 7th, 2016|Recipes|2 Comments

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2 Comments

  1. Melanie January 8, 2016 at 3:43 pm - Reply

    When do you add the lentis?

    • Margarita's Tasty Kitchen January 12, 2016 at 12:02 pm - Reply

      Hi Melanie,

      Sorry about the delay. You add the lentils with the stock. Just amended this on the post! Thanks for getting in touch 🙂

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