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Entries in Brown Lentils (1)

Thursday
Feb022012

Roasted Chicken Thighs over Red & Brown Lentil Puree

This recipe turned out better than I expected. If you can set aside the muted look of the final product (it has a LOT of brown to it), than it is definitely worth the effort. If you have a love affair with lentils, this is the perfect dish for you. The flavors that are cooked out of the leeks and onion produce a powerful combination. When mixed with lentils, the result is even better. If you puree the lentil mixture to just the right degree, you will end up with a mostly smooth dish that has small pieces of whole lentils and slivers of onion mixed in. The chicken is roasted with very few ingredients, leaving the lentil puree to take the show. Freshly sliced tomatoes are the perfect garnish for this dish.

Roasted Chicken Thighs over Red & Brown Lentil Puree

Chicken Thighs

  • 4 boneless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cumin

Red & Brown Lentil Puree

  • 2 leeks
  • 1 yellow onion
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 cup green lentils
  • 1 cup red lentils
  • 3 cups vegetable stock
  • 1 cup water
  • 3 tbsp sherry vinegar
  • 1 tbsp lemon juice
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  1. Place lentils in a bowl and fill with water. Let soak for 1-4 hours. Drain when completed.
  2. Roughly chop onions, leeks, and garlic. Set aside.
  3. Heat 1 tbsp olive oil in large pot over high heat.
  4. Add garlic and onions and sautee until translucent, approximately five minutes.
  5. Add leeks and sautee for another 2-3 minutes.
  6. Add vegetable stock, 1 cup of water and lentils. Stir.
  7. Add lemon juice, turmeric, cumin and salt. Stir again.
  8. Cover and reduce heat to medium. Let simmer for 40 minutes. 
  9. While you are waiting for the lentil puree to cook, preheat the oven to 400 degrees F.
  10. Place chicken thighs in a 9x9 glass casserole dish and drizzle with 1 tbsp of olive oil, 1 tsp of cumin and 1 tsp of salt. 
  11. Place chicken thighs in the oven and roast for 10 minutes. Remove and flip the chicken thighs. Cook for another 10 minutes. Check to ensure they are thoroughly cooked by slicing in to the thickest portion of one thigh. If they are, remove and cover with foil. If they are not, cook for another 3-4 minutes and repeat.
  12. After 40 minutes of simmering, taste the lentils to make sure they are not still firm. They do not have to be soft but completely firm means you aren't ready for the next step. If they are still too firm, cover and let cook for another 15 minutes.
  13. Using an immersion blender, food processor, or regular blender, pour contents of the pot and blend until the ingredients are mostly pureed. Return ingredients to the pot.
  14. Add sherry vinegar and let simmer over low heat for 5 minutes.
  15. Serve in a bowl with lentil puree and chicken thighs on top. Freshly sliced tomatoes are the perfect topping.