Daphne Oz's Chicken Thighs with Eggplant and Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Tbs. olive oil1 Lb chicken thighs, bone-in, 2 Japanese eggplants, cut into 1-inch dice115-oz can San Marzano tomatoes, whole, then crushed1/2 large onion, finely diced2 garlic cloves, finely minced1/2 Tsp chili flake1/2 Tsp cumin, toasted and ground1/2 Tsp oregano1 bay leaf1 Cup brown lentils1 Cup chicken stock, plus more if needed1/4 Cup parsley, choppedsalt and pepper
Directions:
In a large heavy bottomed pot, add 1-2 tablespoons of olive oil. Season the chicken thighs on both sides and then place in the hot pan. Cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
Add the eggplant and cook until slightly golden brown, about 2-3 minutes. Add more oil if the pan seems dry. Add the onion to the pot. Season with salt and pepper and cook 3-4 minutes, until translucent. Add the garlic and saute one minute longer.
Add the lentils and toast in the oil for about 1 minute. Add the chili flake, cumin, oregano and bay leaf. Cook 30 seconds longer. Add the tomatoes and half the chicken stock and stir to combine. Season with salt and pepper.
Add the chicken pieces back in and bring to a simmer.Cook for 35-40 minutes, or until the chicken is fork tender. Add more chicken stock if the sauce seems to thick.
Taste and adjust for seasoning.
Garnish with the chopped parsley and serve while hot.
Serving Size: 1 chicken thigh and 1/4 of equally divided lentils and vegetables.
In a large heavy bottomed pot, add 1-2 tablespoons of olive oil. Season the chicken thighs on both sides and then place in the hot pan. Cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
Add the eggplant and cook until slightly golden brown, about 2-3 minutes. Add more oil if the pan seems dry. Add the onion to the pot. Season with salt and pepper and cook 3-4 minutes, until translucent. Add the garlic and saute one minute longer.
Add the lentils and toast in the oil for about 1 minute. Add the chili flake, cumin, oregano and bay leaf. Cook 30 seconds longer. Add the tomatoes and half the chicken stock and stir to combine. Season with salt and pepper.
Add the chicken pieces back in and bring to a simmer.Cook for 35-40 minutes, or until the chicken is fork tender. Add more chicken stock if the sauce seems to thick.
Taste and adjust for seasoning.
Garnish with the chopped parsley and serve while hot.
Serving Size: 1 chicken thigh and 1/4 of equally divided lentils and vegetables.
Nutritional Info Amount Per Serving
- Calories: 234.1
- Total Fat: 8.6 g
- Cholesterol: 58.3 mg
- Sodium: 384.1 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 7.0 g
- Protein: 19.5 g
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