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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
