Season the chicken thighs generously on both sides with salt & pepper.
In a dutch oven heat the oil over medium-high heat. Add the chicken thighs skin-side down and cook until skin is well browned, about 5 minutes. Transfer the chicken thighs to a plate and set aside.
Keep the dutch oven over medium-high heat and add the carrot and onion. Cook, stirring often, until vegetables are lightly browned, about 8 minutes.
Stir in the spices (cumin, ginger, garlic, turmeric, cinnamon, coriander, cayenne). Pour in the water and use a wooden spoon to scrape the bottom of the pan to release any stuck on bits. Return the chicken thighs back into the dutch oven and bring to a boil.
Cover the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat while covered until chicken is tender, about 25 minutes.
Transfer the chicken thighs to a plate. Use two forks to pull the chicken off the bone and discard the skin and bones.
Stir the chicken back in the dutch oven and increase to medium-high heat and bring to a boil.
Rinse the lentils thoroughly under cold water and stir them and 1/2 tsp salt in with the chicken. Place the lid back on the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat, stirring occasionally, until lentils are tender, about 25 minutes.
Take the dutch oven off the heat. Taste and season with additional salt & pepper if needed.
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