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    Chicken thighs (2 lb);
          - up to 6, bone-in, skin-on,
          - patted dry
     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 Parsley; chopped

 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 that's 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.

 Recipe by Yasmin Fahr

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

 Uncle Dirty Dave's Archives

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