Schmaltzy Lentils with Chicken, Olives & Lemon Recipe

Introduction

This schmaltzy lentils dish with chicken, olives, and lemon is a comforting, flavorful meal that combines tender chicken with spiced lentils and vibrant greens. It’s perfect for a wholesome dinner that feels both hearty and fresh.

Ingredients

• 1 tbsp olive oil
• 4 skin-on chicken breasts
• 1 red onion, finely sliced
• 2 garlic cloves, finely chopped
• 1 tsp sumac
• 1 tsp ground turmeric
• 500ml low-salt chicken stock
• 500g cooked lentils, tomato flavoured if you can get them
• 125g kale, finely chopped
• 1 lemon, half sliced and half juiced
• 50g green olives, pitted and roughly chopped
• Small handful of parsley, finely chopped, to serve

Instructions

1. Step 1: Heat the olive oil in a casserole dish or deep frying pan over medium-high heat. Season the chicken breasts all over. Add them to the pan, skin-side down, and cook for 6-8 minutes until well browned and golden. Flip and cook for another 2-3 minutes until just golden. Remove the chicken to a plate; they don’t need to be fully cooked yet.
2. Step 2: Stir the sliced onion and chopped garlic into the chicken pan. Cook for 2-3 minutes until softened, then add the sumac and turmeric. Cook for 1-2 minutes until the spices are fragrant. Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits.
3. Step 3: Mix in the cooked lentils, chopped kale, lemon slices, and chopped olives. Bring the mixture to a simmer. Nestle the chicken breasts back into the pan, skin-side up, and cook for 8-10 minutes until the sauce has reduced and the chicken is cooked through.
4. Step 4: Season the dish with the juice of the remaining half lemon and some black pepper. Garnish with finely chopped parsley before serving.

Tips & Variations

• Use tomato-flavored lentils for a richer taste, or substitute with plain cooked lentils if unavailable.
• For extra depth, add a pinch of smoked paprika alongside the turmeric and sumac.
• Try using baby spinach instead of kale for a milder, softer green.
• If you prefer a spicier dish, add a small chopped chili with the onions and garlic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. The lentils may thicken upon standing; add a splash of water or stock when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this dish and remain juicy and flavorful. Adjust cooking time as thighs may take slightly longer to cook through.

Are canned lentils suitable for this recipe?

Canned lentils can be used as a convenient alternative. Drain and rinse them well before adding to avoid excess liquid in the dish.

Schmaltzy Lentils with Chicken, Olives & Lemon Recipe

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★★★★★

4.8 from 80 reviews

• Author: Jake
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Schmaltzy lentils with chicken, olives, and lemon recipe combines tender chicken breasts with flavorful tomato-infused lentils, earthy kale, tangy olives, and bright lemon. Cooked in a single pan, the dish is seasoned with aromatic spices like sumac and turmeric, resulting in a rich, hearty meal that’s perfect for a comforting dinner.

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Ingredients

Scale 1x2x3x

Chicken and Cooking

• 1 tbsp olive oil
• 4 skin-on chicken breasts
• 1 red onion, finely sliced
• 2 garlic cloves, finely chopped

Spices and Stock

• 1 tsp sumac
• 1 tsp ground turmeric
• 500ml low-salt chicken stock

Main Ingredients

• 500g cooked lentils, tomato flavoured if possible
• 125g kale, finely chopped
• 1 lemon, half sliced and half juiced
• 50g green olives, pitted and roughly chopped

Garnish

• small handful of parsley, finely chopped, to serve

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Instructions

1. Brown the Chicken: Heat the olive oil in a casserole dish or deep frying pan over medium-high heat. Season the chicken breasts all over and place them in the pan, skin-side down. Cook for 6-8 minutes until the skin is well browned and golden, then flip and cook for an additional 2-3 minutes until the other side is just golden. The chicken does not need to be fully cooked at this stage. Remove the chicken breasts from the pan and set aside on a plate.
2. Sauté Aromatics and Spices: In the same pan, add the sliced red onion and chopped garlic. Cook for 2-3 minutes until softened. Stir in the sumac and ground turmeric, cooking for another 1-2 minutes until fragrant.
3. Add Stock and Lentils: Pour in the low-salt chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in the cooked tomato-flavored lentils, chopped kale, lemon slices, and roughly chopped green olives. Bring the mixture to a gentle simmer.
4. Cook the Chicken through: Nestle the browned chicken breasts back into the lentil mixture, skin-side up. Simmer gently for 8-10 minutes until the sauce has reduced slightly and the chicken is cooked through.
5. Finish and Serve: Season the dish with the juice of the remaining half lemon and freshly ground black pepper to taste. Garnish with the finely chopped parsley before serving for a fresh, vibrant finish.

Notes

• Using tomato-flavored cooked lentils adds depth to the dish, but plain cooked lentils can be substituted if unavailable.
• Make sure not to overcook the chicken skin in the first step to keep it crispy and golden.
• Adjust the seasoning with salt carefully as the olives and chicken stock already contain some salt.
• This dish pairs well with crusty bread or a simple side salad.
• For extra richness, a knob of butter can be stirred in at the end if desired.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: schmaltzy lentils, chicken breasts, olives, lemon, sumac, turmeric, Mediterranean chicken recipe, one pan meal, healthy dinner