Description
A hearty and flavorful dish combining golden-browned chicken breasts with schmaltzy lentils, vibrant olives, and zesty lemon. This one-pan recipe balances aromatic spices, nutritious kale, and a fresh parsley garnish, perfect for a wholesome family meal.
Ingredients
Scale
Chicken and Cooking Base
- 1 tbsp olive oil
- 4 skin-on chicken breasts
- 1 red onion, finely sliced
- 2 garlic cloves, finely chopped
Spices and Stock
- 1 tsp sumac
- 1 tsp ground turmeric
- 500ml low-salt chicken stock
Lentils and Vegetables
- 500g cooked lentils, tomato flavoured if available
- 125g kale, finely chopped
- 1 lemon, half sliced and half juiced
- 50g green olives, pitted and roughly chopped
Garnish
- Small handful of parsley, finely chopped
Instructions
- Brown the Chicken: Heat olive oil in a casserole dish or deep frying pan over medium-high heat. Season the chicken breasts all over. Place the chicken skin-side down in the hot pan and cook for 6-8 minutes until the skin is well browned and golden. Flip the breasts and cook the other side for 2-3 minutes until just golden. Remove the chicken to a plate; it does not need to be fully cooked at this point.
- Sauté Aromatics and Spices: In the same pan, add the sliced onion and chopped garlic. Cook for 2-3 minutes until softened. Stir in the sumac and turmeric spices and cook for another 1-2 minutes until fragrant, ensuring the spices bloom in the oil and aromatics.
- Add Stock and Lentils: Pour in the low-salt chicken stock, scraping the bottom of the pan to release any browned bits for added flavor. Stir in the cooked lentils, chopped kale, lemon slices, and chopped olives. Bring the mixture to a simmer.
- Cook Chicken Through: Nestle the partially cooked chicken breasts back into the pan, skin-side up, ensuring they are surrounded by the lentil mixture. Simmer gently for 8-10 minutes, allowing the liquid to reduce and the chicken to cook through fully.
- Finish and Serve: Season the dish with the freshly squeezed lemon juice and freshly ground black pepper to taste. Garnish with the chopped parsley and serve immediately, enjoying the meld of citrus, spice, and earthy lentils.
Notes
- Using skin-on chicken breasts adds rich flavor and helps keep the meat moist during cooking.
- You can substitute cooked lentils with canned lentils if pressed for time – just drain and rinse well.
- For a vegetarian version, omit the chicken and substitute the chicken stock with vegetable stock, then increase the cooking time slightly to allow the lentils and kale to absorb all the flavors.
- If sumac is unavailable, a mix of lemon zest and a pinch of paprika can provide a similar tart and slightly smoky flavor.
- This recipe pairs beautifully with crusty bread or a side of roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: chicken lentils recipe, Mediterranean chicken dish, lentils with olives and lemon, one-pan chicken recipe, healthy chicken dinner
