One Pot Chicken and Lentils Recipe

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1.5 tsp 1½ teaspoons kosher salt
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  1 tbsp Ginger, Fresh Root
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  2 tbsp Tomato Paste
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  1.5 tsp Garam Masala, Ground
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  2 tsp Turmeric, Ground
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  1 tsp Cinnamon, Ground
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  2 tsp Cumin, Ground
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  2 cup Low Sodium Chicken Broth
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  14 oz Tomato, Canned, Crushed
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  13.5 oz Coconut Milk, Full-Fat, Canned
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  1.5 cup Lentils, Red, Dry
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  2 cup Swiss Chard
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  Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Mint, Fresh
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  Bread, Naan

Instructions

1. 1Heat the olive oil in a large Dutch oven or braiser over medium-high heat until shimmering. Season the chicken thighs all over with salt, then add them to the pot and cook 4–5 minutes per side until golden brown. Transfer the chicken to a plate.
2. 2Add the onion to the same pot and cook over medium-high heat, stirring occasionally, 5 minutes until softened and translucent. Stir in the garlic and ginger, cooking 1 minute more until fragrant.
3. 3Stir in the tomato paste, garam masala, turmeric, cinnamon, and cumin, cooking 1–2 minutes over medium-high heat until the spices are incorporated and fragrant.
4. 4Pour in the vegetable broth, crushed tomatoes, and coconut milk, then stir in the lentils. Return the chicken thighs and any collected juices to the pot, bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes until the lentils are tender and the chicken reaches an internal temperature of 165°F.
5. 5Stir in the Swiss chard and cook uncovered 5 minutes over medium heat until completely wilted.
6. 6Divide the chicken, lentils, and broth evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a saucepan over medium heat 5–7 minutes until warmed through, then top with a dollop of Greek yogurt and fresh mint. Serve with naan on the side if desired.