One-Pan Chicken and Lentils 4.000

Stacy Zarin Goldberg for The Washington Post

Dinner in Minutes Jan 22, 2019

Embrace the casserole-esque "mush" of tender lentils and tender-tangy dark-meat chicken, roasted with more flavor because it's on the bone.

Serve with green beans.

Click here to see step-by-step photos for this recipe.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 large onion
  • 2-inch piece fresh ginger root
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups dried red lentils
  • One 14.5- or 15-ounce can low-fat coconut milk (see NOTE)
  • 1 1/2 cups no-salt-added or homemade chicken broth
  • 2 teaspoons chili powder
  • About 2 pounds bone-in chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup plain yogurt (full-fat or low-fat)
  • 1 teaspoon ground cumin
  • 3 tomatoes from one 14.5-ounce can whole peeled tomatoes
  • Lemon, for serving

Directions

Position a rack in the upper third of the oven; preheat to 425 degrees.

Cut the onion into 1/2-inch dice. Peel the ginger, then mince it or grate it against the large-holed side of a box grater. Toss together the onion, ginger and oil in a 9-by-13-inch metal roasting pan, until coated. Roast for 8 minutes, then remove from the oven.

Meanwhile, rinse the lentils under cool running water and drain. Stir the coconut milk, broth and 1 1/2 teaspoons of the chili powder into the onion mixture in the roasting pan, then stir in the lentils. Cover tightly with aluminum foil and roast for 8 minutes.

While the lentils are in the oven, pat dry the chicken (first discard the skin as needed), then season the meat generously with salt and pepper. Stir together the yogurt, cumin and the remaining 1/2 teaspoon of chili powder in a bowl, then coat the chicken thighs with that mixture. Cut the canned tomatoes into chunks.

Remove the roasting pan from the oven, then uncover and stir in the tomatoes. Season the pan mixture lightly with salt and pepper. Nestle the coated chicken thighs into the lentil-tomato mixture, skinned sides up. Return the pan to the oven (uncovered); roast for 20 minutes, so the chicken is cooked through and lightly browned in spots.

Cut the lemon into wedges. Serve warm, with the lemon.

NOTE: Transfer the contents of canned coconut milk to a larger container or canister designed for an immersion (stick) blender, making sure to scrape all the solidified coconut cream/fat from the can. Puree until emulsified (even a little frothy). Or you can use a whisk.

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Recipe Source

Adapted from “One Pot Recipes: Meals for Your Slow Cooker, Pressure Cooker, Dutch Oven, Sheet Pan, Skillet and More,” by Ellen Brown (Sterling Epicure, 2018).

Tested by Bonnie S. Benwick.

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