Name: Za'atar Chicken with Green Lentils
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 6 bone-in, skin-on chicken thighs; 2 Tbsp za’atar seasoning; 2 Tbsp olive oil; 1 cup chopped onion; 1 cup carrots, peeled and cut into 2-inch pieces; 2 cloves garlic, minced; 2 cups chicken broth; 2 Tbsp tomato paste; 1 cup green lentils; ½ cup pitted green olives; Chopped parsley for garnish

Ingredients

Units Scale

6 bone-in, skin-on chicken thighs
2 Tbsp za’atar seasoning
2 Tbsp olive oil
1 cup chopped onion
1 cup carrots, peeled and cut into 2-inch pieces
2 cloves garlic, minced
2 cups chicken broth
2 Tbsp tomato paste
1 cup green lentils
1/2 cup pitted green olives
Chopped parsley for garnish

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Instructions

Pat the chicken dry with paper towels. Sprinkle za’atar evenly on both sides of the chicken.
Heat a 12-inch cast iron skillet or Dutch oven over medium-high heat. Add oil, then add chicken. Allow chicken to brown on both sides, about 3 minutes per side, then remove to a plate.
Lower the heat to medium and add onions and carrots to the pan. Saute until they are lightly brown, then add the garlic and stir together. Tip in the broth and tomato paste and stir to combine. Dump in the lentils and green olives.
Nestle the chicken pieces into the onion and lentil mixture. Bring the pan to a simmer and cover it.
Now, you can either allow the chicken to continue to cook on the stovetop at medium-low heat for 50 minutes or transfer it to the oven to braise for 50 minutes at 325F/162C. Garnish with chopped parsley and serve over Israeli couscous or rice.