Chicken & Lentil Stew – Ottolenghi Inspired

1 hr 15 minServes 2

Spiced chicken thighs braised with lentils, aromatics and warm spices; earthy, aromatic and deeply flavoured.

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prepTrim chicken thighs, leaving skin on; make deep cuts on top.
4 chicken thighs, bone in, skin on	Season chicken with salt, pepper, zaatar & paprika; rest 15 min	Brown chicken in oil, 2–3 min per side; remove				Return chicken to pot; cover, simmer 25–30 min until tender	Garnish with paprika, herbs & yogurt (optional)
salt and pepper (for seasoning chicken)
1 tablespoon zaatar
1/2 teaspoon paprika (for seasoning chicken)
2 tablespoons olive oil (for browning chicken)
2 tablespoons olive oil (for the aromatics)	Sauté onion, celery & carrot, 5–6 min until tender	Add garlic & tomato puree; sauté until oil separates	Add lentils with water; cook 2–3 min	Stir in paprika, coriander, cumin & sumac; bring to boil	Stir in bouillon & lemon juice; season to taste
1 medium onion, finely diced
2 sticks celery, finely diced
1 large carrot, finely diced
2/3 clove garlic, finely chopped
2 tablespoons tomato puree
lentils with their water
1 teaspoon smoky paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon sumac powder
1 tablespoon bouillon powder (veg or chicken)
1 tablespoon lemon juice
chopped fresh parsley (optional, for garnish)
chopped fresh coriander (optional, for garnish)
plain yogurt (optional, for garnish)

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