MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Chicken & Lentils
Categories: Poultry, Vegetables, Herbs, Citrus
Yield: 4 servings

2 tb Olive oil
1 Yellow or red onion; thin
- sliced
2 md Carrots; unpeeled; in thin
- rounds
Salt & pepper
4 (to 6) bone-in, skin-on
- chicken thighs; patted dry
- (2 lb)
2 tb Tomato paste
1 tb Ground cumin
1 ts Ground turmeric
2 cl Garlic; grated or minced
1 c Green or brown lentils;
- rinsed
1 Lime; halved
2 tb Chopped parsley leaves &
- tender stems

Heat the oil in a large Dutch oven or pot over
medium-high until shimmering. Add the onion and carrots,
season lightly with salt and cook, stirring
occasionally, until the onions just start to soften,
about 3 minutes.

Push the carrots and onions to the sides of the pot,
creating space in the center. Season the chicken thighs
all over with salt and pepper, then add them, skin-side
down, to the center of the pot. Cook until the skin
easily releases from the pan, 7 to 9 minutes, pushing
the onions and carrots occasionally. (Everything will be
snug and thatΓÇÖs OK!)

Add the tomato paste, cumin, turmeric and garlic to the
carrots and onions, stirring as best you can. Flip the
chicken, stack the pieces to make some room in the pot
to stir, and cook until the tomato paste intensifies and
darkens in color, about 2 minutes.

Add the lentils and 4 cups of water (or more if needed,
to fully submerge the lentils and most of the chicken).
Adjust the heat to bring the liquid to a boil, and
season with salt. Cover with the lid slightly ajar,
adjust the heat to maintain a simmer, and cook, stirring
occasionally, until the lentils are tender, the chicken
is cooked through and the flavors blended, 40 to 45
minutes.

Remove and discard the skin from the chicken. Stir in
half the lime juice, spoon some sauce over the chicken,
then taste and season as needed with more lime juice or
salt. Finish with a few grinds of pepper and sprinkle
with the cilantro before dividing among bowls.

By:Yasmin Fahr

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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