Description
This hearty One-Pot Chicken and Lentils recipe combines tender chicken thighs with aromatic spices, red lentils, and Swiss chard, all simmered in a rich blend of coconut milk, crushed tomatoes, and fragrant Indian-inspired seasonings. Perfectly balanced with warm spices like garam masala, turmeric, and cinnamon, it is a comforting and nutritious meal ideal for a cozy dinner. Served with a dollop of Greek yogurt, fresh mint, and optional naan bread, it is both flavorful and satisfying with minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 ½ teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
Aromatics and Spices
- 1 small onion, finely chopped
- 2 garlic cloves, grated
- 1 tablespoon grated peeled fresh ginger
- 2 tablespoons tomato paste
- 1 ½ teaspoons garam masala
- 2 teaspoons turmeric
- 1 teaspoon cinnamon
- 2 teaspoons cumin
Liquids and Lentils
- 2 cups chicken or vegetable stock
- 1 (14-ounce) can crushed tomatoes, drained
- 1 (13.5-ounce) can full-fat coconut milk, shaken
- 1 ½ cups dry red lentils
Vegetables and Garnishes
- 2 cups roughly chopped Swiss chard
- Plain Greek yogurt, for serving
- Fresh mint leaves, for serving
- Naan bread, warmed, for serving (optional)
Instructions
- Season the Chicken: Season the chicken thighs all over with 1 teaspoon of kosher salt, ensuring even coverage. Prepare all other ingredients for easy access.
- Brown the Chicken: Heat 2 tablespoons of extra-virgin olive oil in a large braiser or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken pieces and cook until browned on all sides, approximately 4 to 5 minutes per side. Transfer the browned chicken to a plate to set aside.
- Sauté Aromatics: Add the finely chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the grated garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
- Add Spices and Liquids: Stir in the tomato paste, garam masala, turmeric, cinnamon, and cumin. Pour in the chicken or vegetable stock, drained crushed tomatoes, and full-fat coconut milk. Mix well to combine all ingredients evenly.
- Cook Lentils and Chicken: Add the dry red lentils back to the pot along with the browned chicken pieces and any juices on the plate. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently until the lentils are tender and the chicken is cooked through, about 15 minutes.
- Add Swiss Chard: Stir in the roughly chopped Swiss chard and the remaining ½ teaspoon of kosher salt. Cook uncovered until the Swiss chard has wilted and integrated into the dish, about 5 minutes more.
- Serve: Divide the chicken and lentils evenly among 4 bowls. Top each serving with a dollop of plain Greek yogurt and fresh mint leaves. Serve alongside warmed naan bread if desired for a complete and satisfying meal.
Notes
- Use boneless, skinless chicken thighs for tenderness; chicken breasts can be substituted but will result in a leaner texture.
- If you prefer a thicker stew, reduce the amount of stock or simmer uncovered longer to reach desired consistency.
- Red lentils cook quickly and tend to break down, creating a creamy texture perfect for this one-pot dish.
- Adjust spices according to preference; increase garam masala for more warmth or turmeric for earthiness.
- Fresh mint and yogurt add a cooling contrast to the warm spices.
- Serve with naan or rice to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 105mg
