Chicken Thighs and Smoky BBQ Lentils
Prep Time
Cooking Mode
1 tbsp olive oil
8 Compliments Chicken Thighs (bone-in, skin-on)
1 tsp each coarse salt and cracked black pepper
1 small red onion, finely diced
1 red pepper, finely diced
1 ½ cups hot house tomato, finely diced
1 can Compliments Canned Lentils, rinsed and drained
½ cup Compliments Bold Smoky Mesquite BBQ Sauce
¼ cup Compliments Crumbled Feta Cheese
¼ cup chopped Compliments Cilantro
1 tbsp olive oil
8 Compliments Chicken Thighs (bone-in, skin-on)
1 tsp each coarse salt and cracked black pepper
1 small red onion, finely diced
1 red pepper, finely diced
1 ½ cups hot house tomato, finely diced
1 can Compliments Canned Lentils, rinsed and drained
½ cup Compliments Bold Smoky Mesquite BBQ Sauce
¼ cup Compliments Crumbled Feta Cheese
¼ cup chopped Compliments Cilantro
Directions
1Heat the olive oil in a large heavy saucepan over medium heat. Season all sides of chicken thighs with the salt and pepper. Fry chicken, skin-side down, to crisp the skin to a deep golden brown, about 10 min. Turn thighs over, brown second side for 2 min. Set aside chicken pieces on a plate.
2Stir together the onion, red pepper, tomato, lentils and BBQ sauce in the saucepan. Add enough water (or chicken or veggie broth) to almost cover the mixture, approx. 1 ½ cups (375 mL).
3Nestle the chicken thighs, skin-side up, into the lentil mixture and bring to a gentle simmer, uncovered. Cook until liquid has almost evaporated and chicken reaches an internal temperature of 74°C (165°F), about 18 min.
4To serve, divide the chicken thighs onto four serving plates. Spoon the lentil mixture alongside and garnish with crumbled feta and chopped cilantro.
Disclaimer
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Personal Note
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