Ingredients
- 1 cup Einka & French Lentil Blend
- 1/2 cup red onions chopped
- 1/2 cup dried apricots chopped
- 1 tablespoon fresh thyme chopped
- salt and freshly ground pepper
- 2 cups chicken or vegetable broth
- 4 bone-in chicken thighs (about 2 pounds)
- 2 tablespoons olive oil extra virgin
- 2 teaspoons zaatar
- salt and pepper
- 1/4 cup toasted hazlenuts chopped
- 1/4 cup cilantro chopped
Methods
- 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.
