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  • Chicken Thighs and Smoky BBQ Lentils

Aerial view of Chicken Thighs and Smoky BBQ Lentils

Chicken Thighs and Smoky BBQ Lentils

By Sobeys
Published on February 29, 2024
Chicken Thighs and Smoky BBQ Lentils
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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

Directions

  1. 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.

  2. 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).

  3. 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.

  4. 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.