Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 3 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 cup dried brown or Puy lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tbsp tomato paste
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry and rub them with the harissa paste, 2 tbsp olive oil, salt, and black pepper.
  2. Heat 1 tbsp olive oil in a deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until the skin is mahogany-colored and crisp. Flip and sear for 2 minutes more, then remove chicken to a plate.
  3. In the same pot, sauté the diced onion and carrots in the residual chicken fat until softened, about 5 minutes.
  4. Stir in the minced garlic and tomato paste, cooking for 60 seconds until the paste turns a deep brick red.
  5. Stir in the ground cumin, rinsed lentils, diced tomatoes, and chicken broth. Scrape the bottom of the pot to release the browned bits (fond).
  6. Nestle the seared chicken thighs back into the mixture, skin-side up. Cover with a lid, reduce heat to low, and simmer for 25–30 minutes until the lentils are tender and the chicken reaches an internal temperature of 165°F.
  7. Remove from heat and stir in the fresh lemon juice and chopped parsley before serving.