Daphne Oz's Chicken Thighs with Eggplant and Lentils
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Daphne Oz's Chicken Thighs with Eggplant and Lentils calories by ingredient
Introduction
Aired on the View-Chew Cook-Off on Marched 28, 2013I reduced the recipe in half and removed skin from chicken thighs. Aired on the View-Chew Cook-Off on Marched 28, 2013
I reduced the recipe in half and removed skin from chicken thighs.
Number of Servings: 5
Ingredients
-
2 Tbs. olive oil
1 Lb chicken thighs, bone-in,
2 Japanese eggplants, cut into 1-inch dice
115-oz can San Marzano tomatoes, whole, then crushed
1/2 large onion, finely diced
2 garlic cloves, finely minced
1/2 Tsp chili flake
1/2 Tsp cumin, toasted and ground
1/2 Tsp oregano
1 bay leaf
1 Cup brown lentils
1 Cup chicken stock, plus more if needed
1/4 Cup parsley, chopped
salt and pepper
Directions
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.