Ingredients

The following ingredients have 6 Servings
  • 3- pounds (1.4 kg) chicken thighs ((about 6 pieces), bone-in, skin on)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons Garlic-Infused Oil, (made with olive oil or purchased equivalent)
  • 1 cup (64 g) chopped scallions, (green parts only)
  • 1 red bell pepper, (cored and cut into ½-inch (12 mm) thick strips)
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons smoked paprika
  • 1, 28- ounce (794 g) can diced tomatoes
  • 1 cup (240 ml) low FODMAP chicken stock
  • 1/4 cup (56 g) dried red lentils, (rinsed)
  • ¼ cup (8 g) chopped flat-leaf parsley

Instruction

  • Season the chicken on all sides with salt and pepper. Add oil to large, cold, straight-sided skillet and place chicken thighs in pans, skin-side down. Place over low-medium heat and cook for several minutes, about 8 minutes or so, or until the skin is crisped. The crisped skin is a must. Flip the thighs over and cook for a few more minutes, then remove from pan. The chicken should be a little more than halfway cooked through.
  • Add scallions and red bell pepper strips to pan and sauté over low-medium heat for a few minutes or until beginning to soften, then stir in coriander, oregano and smoked paprika and cook for 30 seconds, combining everything well.
  • Stir in the canned tomatoes, stock and lentils, nestle the chicken back into the pan, skin-side up, cover and bring to a boil. Adjust heat and maintain a low simmer for about 25 to 30 minutes or until the chicken is cooked through and the lentils are soft. Taste and adjust seasoning, if desired. Garnish with parsley right before serving. Leftovers can be refrigerated in an airtight container for up to 3 days.