©Bluebird Grain Farms

Serves 4

Ingredients

1 cup Einka  & French Lentil Blend

1/2 cup chopped red onions

1/2 cup chopped dried apricots

1 tablespoon chopped fresh thyme

Salt and freshly ground black pepper

2 cups chicken or vegetable broth

4 bone-in chicken thighs (about 2 pounds)

2 tablespoons extra-virgin olive oil

2 teaspoons zaatar

Salt and pepper

¼ cup chopped, toasted hazelnuts

¼ cup chopped cilantro

Method

1. Preheat the oven to 375°F. Combine the einka and lentils, red onions, apricots, thyme, salt and pepper and broth in a shallow baking pan that will fit the chicken in one layer. Cover and bake 25 minutes. Turn the heat to 425°F., top with the chicken pieces. Drizzle the chicken with the olive oil, sprinkle with z’aatar and salt and pepper. Bake 20-25 minutes or until lentils are done and chicken is browned and crisp. Serve topped with the hazelnuts and cilantro and serve.