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Inspired by the Mediterranean, this quick and easy one-skillet meal draws the warmth of coriander and rich depth of paprika to beautifully layer with the nutty earthiness of lentils.
1 Tbsp (15 mL) canola oil
2 lb (1 kg) bone-in skin-on chicken thighs
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 onion, finely chopped
2 garlic cloves, thinly sliced
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) ground coriander
1 tsp (5 mL) dried oregano
2 cups (500 mL) canned whole tomatoes, with juice
2 cups (500 mL) low-sodium chicken stock
1 cup (250 mL) split red lentils
1 cup (250 mL) sliced roasted red peppers, packed in oil
1/2 cup (125 mL) sliced black olives
1/2 cup (125 mL) crumbled Feta cheese
2 Tbsp (30 mL) finely chopped fresh parsley or oregano
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