Skillet-Spiced Chicken Thighs with Chickpeas, Orange Lentils & Smoky Tomato (serves 6+)

Instrucciones

1. 1

   Prep: Dice chicken, slice peppers and zucchini, rinse chickpeas and lentils. Dissolve 2 teaspoons Better Than Bouillon in 3 cups hot water; set aside.

2. 2

   Season chicken: Toss diced chicken with 3/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon cumin. Let sit briefly while you heat the pan.

3. 3

   Brown chicken: Heat the skillet over medium-high. Add oil. When shimmering, add chicken in a single layer (work in batches if overcrowded). Sear 3–4 minutes without moving to develop color, then stir and cook another 1–2 minutes until lightly browned but not fully cooked. Transfer chicken to a plate.

4. 4

   Sauté veg: Reduce heat to medium. Add bell peppers and zucchini to the pan with a pinch of salt. Sauté 4–5 minutes until they start to soften and pick up color. Push veggies to the side.

5. 5

   Bloom spices & tomato paste: Add tomato paste to the cleared space in the pan and cook 30–45 seconds, stirring, to remove rawness. Add remaining smoked paprika, 1/2 teaspoon cumin, cayenne, dried thyme, and crushed rosemary; stir 30 seconds until aromatic.

6. 6

   Deglaze & add liquids: Pour the hot Better Than Bouillon broth into the pan, scraping up browned bits from the bottom. Bring to a gentle simmer.

7. 7

   Add legumes & simmer: Stir in rinsed lentils and drained chickpeas. Return the seared chicken and any accumulated juices to the pan. Taste and add remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper if needed. Reduce heat to medium-low, cover partially, and simmer gently 18–22 minutes until lentils are tender and chicken is cooked through. Stir occasionally to prevent sticking.

8. 8

   Finish texture & seasoning: Uncover and simmer 2–4 minutes to tighten the sauce if too loose. Stir in butter and lemon juice (if using) for richness and brightness. Adjust cayenne or salt to taste.

9. 9

   Serve: Spoon into bowls, sprinkle dried parsley over each portion, and grind extra black pepper if desired.

10. 10

    Smoky and earthy from smoked paprika and cumin; warming heat from cayenne.

11. 11

    Tomato paste and pan fond give savory umami; lentils add body and gentle creaminess while chickpeas keep texture contrast.

12. 12

    Dried thyme and rosemary lend herbal depth; butter and lemon brighten and round the finish.

13. 13

    If the skillet thickens too much as it rests, loosen with hot water or broth when reheating.

14. 14

    Want more heat? Add harissa or red pepper flakes at step 5, or finish with a drizzle of chili oil.

15. 15

    If you prefer more caramelization, brown the chicken in batches and remove excess fat between batches.