Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 1 tbsp olive oil
- 8 Chicken Thighs (bone-in, skin-on)
- 1 tsp coarse salt
- 1 tsp cracked black pepper
- 1 small red onion, finely diced
- 1 red pepper, finely diced
- 1 1/2 cups hot house tomato, finely diced
- 1 can Canned Lentils, rinsed and drained
- 1/2 cup BBQ Sauce
- 1/4 cup Crumbled Feta Cheese
- 1/4 cup chopped Cilantro
Method
Step 1
Heat the olive oil in a large heavy saucepan over medium heat. Season all sides of chicken thighs with the salt and pepper. Fry chicken, skin-side down, to crisp the skin to a deep golden brown, about 10 min. Turn thighs over, brown second side for 2 min. Set aside chicken pieces on a plate.Step 2
Stir together the onion, red pepper, tomato, lentils and BBQ sauce in the saucepan. Add enough water (or chicken or veggie broth) to almost cover the mixture, approx. 1 ½ cups (375 mL).Step 3
Nestle the chicken thighs, skin-side up, into the lentil mixture and bring to a gentle simmer, uncovered. Cook until liquid has almost evaporated and chicken reaches an internal temperature of 74°C (165°F), about 18 min.Step 4
To serve, divide the chicken thighs onto four serving plates. Spoon the lentil mixture alongside and garnish with crumbled feta and chopped cilantro.