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Simple Recipes for Every Day

One-Pot Chicken and Lentils

a bowl of one pot chicken and lentils featuring tender chicken simmered with lentils & aromatic herbs topped with fresh mint
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, grated
  • 1 tablespoon grated peeled fresh ginger
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons garam masala
  • 2 teaspoons turmeric
  • 1 teaspoon cinnamon
  • 2 teaspoons cumin
  • 2 cups chicken or vegetable stock
  • 1 (14-ounce) can crushed tomatoes, drained
  • 1 (13.5-ounce) can full-fat coconut milk, shaken
  • 1 ½ cups dry red lentils
  • 2 cups roughly chopped Swiss chard
  • Plain Greek yogurt, for serving
  • Fresh mint leaves, for serving
  • Naan bread, warmed, for serving (optional)

Method

  1. Season the chicken all over with 1 teaspoon of the salt. 
  2. Heat the olive oil in a large braiser or Dutch oven over medium-high heat. Once the oil is glistening, add the chicken and cook until browned, 4 to 5 minutes per side. Transfer the chicken to a plate. 
  3. Add the onion to the braiser and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, 1 minute more. 
  4. Stir in the tomato paste, garam masala, turmeric, cinnamon, cumin, stock, crushed tomatoes, and coconut milk. Add the lentils and the chicken and any collected juices and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the lentils are tender and the chicken is cooked through, about 15 minutes. Stir in the Swiss chard and remaining ½ teaspoon of salt and cook, uncovered, until wilted, about 5 minutes more.
  5. Divide the lentils and chicken among 4 bowls. Serve with a dollop of yogurt, fresh mint, and naan, if using.