
©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
- 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.