Description
A hearty and flavorful one-pot chicken and lentils dish featuring tender chicken thighs simmered with aromatic spices, red lentils, Swiss chard, and creamy coconut milk, served with a refreshing dollop of Greek yogurt and fresh mint. Perfect for a comforting dinner with optional naan bread on the side.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 ½ teaspoons kosher salt (divided)
- 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: Sprinkle 1 teaspoon of kosher salt evenly over the chicken thighs to season them well.
- Prepare ingredients: Have the chicken, onion, garlic, ginger, tomato paste, spices, stock, crushed tomatoes, coconut milk, lentils, and Swiss chard measured and ready in separate bowls for easy cooking.
- Brown the chicken: Heat the olive oil in a large braiser or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken pieces and cook for 4 to 5 minutes per side until nicely browned. Remove the chicken and set aside on a plate.
- Sauté aromatics: In the same braiser, add the chopped onion and cook, stirring occasionally, for about 5 minutes until softened and translucent. Add grated garlic and ginger, cooking for another minute until fragrant.
- Add spices and liquids: Stir in the tomato paste, garam masala, turmeric, cinnamon, cumin, chicken stock, drained crushed tomatoes, and full-fat coconut milk. Mix everything thoroughly.
- Simmer with lentils and chicken: Return the browned chicken with any juices to the pot along with the red lentils. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the lentils are tender and the chicken is fully cooked.
- Wilt the Swiss chard: Stir in the chopped Swiss chard and the remaining ½ teaspoon salt. Cook uncovered for about 5 more minutes until the greens are wilted and tender.
- Serve: Divide the chicken and lentil stew among four bowls. Top each serving with a dollop of Greek yogurt and fresh mint leaves. Serve with warm naan bread on the side if desired.
Notes
- Use red lentils as they cook quickly and break down to create a creamy texture.
- Adjust spices according to your heat preference; add chili if you like it spicy.
- For a vegetarian version, replace chicken with hearty vegetables or tofu and use vegetable stock.
- Leftovers keep well refrigerated for up to 3 days and reheat on the stove or microwave.
- Full-fat coconut milk adds richness, but light coconut milk can be used for a lighter dish.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 90 mg
