- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 8
- Compliments Chicken Thighs (bone-in, skin-on)
- 1 tsp each
- coarse salt and cracked black pepper
- 5 mL
- 1
- small red onion, finely diced
- 1
- red pepper, finely diced
- 1 1/2 cups
- hot house tomato, finely diced
- 375 mL
- 1 can
- Compliments Canned Lentils, rinsed and drained
- 540 mL
- 1/2 cup
- Compliments Bold Smoky Mesquite BBQ Sauce
- 125 mL
- 1/4 cup
- Compliments Crumbled Feta Cheese
- 60 mL
- 1/4 cup
- chopped Compliments Cilantro
- 60 mL
Directions
Step 1
Heat the olive oil in a large heavy saucepan over medium heat. Season all sides of chicken thighs with the salt and pepper. Fry chicken, skin-side down, to crisp the skin to a deep golden brown, about 10 min. Turn thighs over, brown second side for 2 min. Set aside chicken pieces on a plate.
Step 2
Stir together the onion, red pepper, tomato, lentils and BBQ sauce in the saucepan. Add enough water (or chicken or veggie broth) to almost cover the mixture, approx. 1 ½ cups (375 mL).
Step 3
Nestle the chicken thighs, skin-side up, into the lentil mixture and bring to a gentle simmer, uncovered. Cook until liquid has almost evaporated and chicken reaches an internal temperature of 74°C (165°F), about 18 min.
Step 4
To serve, divide the chicken thighs onto four serving plates. Spoon the lentil mixture alongside and garnish with crumbled feta and chopped cilantro.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 570
- Fat:
- 31 g
- Saturated Fat:
- 9 g
- Carbs:
- 31 g
- Fibre:
- 4 g
- Sugar:
- 16 g
- Cholesterol:
- 235 mg
- Protein:
- 43 g
- Sodium:
- 1110 mg
