One-Pan Chicken Thighs with Harissa Lentils

One-Pan seared Chicken Thighs with Harissa Lentils and tomatoes.

The spicy North African condiment livens up the lentils without overpowering the other flavors. If you aren’t a big fan of spicy foods add a little harissa at a time.

Course Main Course

Cuisine African

Prep Time 10

Cook Time 1

Servings

Calories 809kcal

Author Kylie Mazon-Chambers

Ingredients

1 tablespoon extra-virgin olive oil
5 bone-in, skin-on chicken thighs
Kosher salt, as needed
Freshly ground black pepper, as needed
1 medium yellow onion, diced
3 cloves garlic, chopped
3 tablespoons harissa, (I use Mina Harissa)
2 tablespoons tomato paste
1 (14.5 ounce) can crushed tomatoes
1 cup brown lentils
3½ cups chicken stock
1 teaspoon granulated sugar (optional)
¼ cup chopped cilantro

US Customary - Metric

Instructions

Place a large sauté pan over medium heat, add the olive oil and heat through. Pat the chicken thighs dry and season with salt and pepper. Brown the chicken thighs on all sides, about 5 minutes per side, and remove to a plate and set aside.
Add the onions and garlic to the pan and sauté in the remaining chicken fat oil mixture, stirring occasionally, until the onions are soft and translucent, about 6 minutes.
Stir in the tomato paste and harissa and cook for a minute. Stir in the tomatoes and turn the heat down to medium-low.
Rinse the lentils in a fine mesh strainer and gently shake to drain. Add the lentils and chicken stock to the pan and simmer, stirring occasionally until the lentils are just tender, about 25 to 30 minutes.
Stir in the sugar to adjust the acidity if needed. Nestle the the seared chicken thighs back to the pan. Cook until the chicken thighs are completely cooked through, about an additional 10 minutes.
Garnish with cilantro. Serve warm ladled into bowls or with a side of brown rice.

Notes

Brown or green lentils hold their shape well after simmering. Red lentils cook down much faster and become softer, so stick with brown or green for this recipe.

Nutrition