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Inspired by North Africa, this quick and easy one-skillet meal draws the warmth of cumin and rich depth of smoked paprika to beautifully layer with the nutty earthiness of the lentils.
1 chicken cut into 8 pieces (or equivalent in breasts and/or thighs), skin on
1 medium white onion, finely chopped
2 garlic cloves, thinly sliced
1½ Tbsp (20 mL) smoked paprika
1 Tbsp (15 mL) cumin
1 cup (250 mL) split red lentils, rinsed
1 cup (250 mL) whole cherry tomatoes
2 cups (500 mL) low sodium chicken stock
3 bay leaves
1 tsp (5 mL) chili flakes (optional)
Finely chopped parsley (garnish)
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