• 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)
• Preheat oven to 200°C. In an ovenproof fry pan (or cast iron pan) over medium/high heat add a good splash of olive oil. Pat chicken on both sides with a paper towel to remove excess moisture, season generously with salt and pepper on both sides and add to the pan. Be sure not to crowd the pan or the chicken will steam and not sear.
• Sear the chicken in batches if required. Cook for 3 to 4 minutes on both sides or until golden brown. Remove pieces and set aside.
• Remove excess oil from the pan, or add more olive oil if needed. Over medium heat add onions, garlic, smoked paprika, and cumin.
• Stir for 3 to 5 minutes or until onions become transparent, but not browned. Then add lentils, stock, tomatoes, bay leaves, chili flakes, and chicken pieces. Slide into oven and bake for 20 to 25 mins (do not add a lid to the pan). Check chicken and lentils for doneness. Turn oven off and turn on broiler feature. Brown up the tomatoes for a minute or so then remove pan from oven and check lentils for seasoning.
• Garnish with finely chopped parsley and extra chili flakes to taste.
• Recipe by chef Mike Ward (source Pinterest).