Subj : NYT Most Popular 2024-39
To   : All
From : Dave Drum
Date : Mon Jan 27 2025 13:57:37

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    (to 6) bone-in, skin-on
           - chicken thighs; patted dry
           - (2 lb)
      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 Chopped parsley leaves &
           - tender stems
 
  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.
  
  By:Yasmin Fahr
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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