Skillet-Spiced Chicken Thighs with Chickpeas, Orange Lentils & Smoky Tomato (uses chicken broth) (serves 6+)
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Ingredients
Instructions
- 1
Prep: Dice chicken, slice peppers and zucchini, rinse chickpeas and lentils. Heat 3 cups chicken broth so it's hot.
- 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.
- 3
Brown chicken: Heat skillet over medium-high. Add oil. When shimmering, add chicken in a single layer (work in batches if needed). Sear 3–4 minutes without moving, then stir and cook 1–2 minutes until browned but not fully cooked. Transfer chicken to a plate.
- 4
Sauté veg: Reduce heat to medium. Add bell peppers and zucchini with a pinch of salt. Sauté 4–5 minutes until softened and slightly charred. Push veggies to the side.
- 5
Bloom spices & tomato paste: Add tomato paste to cleared space and cook 30–45 seconds, stirring. Add remaining smoked paprika, 1/2 teaspoon cumin, cayenne, dried thyme, and crushed rosemary; stir 30 seconds.
- 6
Deglaze & add broth: Pour the hot chicken broth into the pan, scraping up browned bits. Bring to a gentle simmer.
- 7
Add legumes & simmer: Stir in rinsed lentils and drained chickpeas. Return chicken and 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 cooked through. Stir occasionally.
- 8
Finish texture & seasoning: Uncover and simmer 2–4 minutes to reduce if too loose. Stir in butter and lemon juice if using. Adjust cayenne and salt to taste.
- 9
Serve: Spoon into bowls, sprinkle dried parsley, and finish with black pepper.
- 10
Smoky, earthy, warming heat; tomato paste and pan fond provide umami; lentils add silky body while chickpeas maintain chew; thyme and rosemary deepen the profile; lemon and butter brighten and round.
- 11
Broth yields a cleaner finish than bouillon — taste and add salt gradually.
- 12
Reheat with extra broth if thickened. Increase cayenne for more heat or finish with chili oil.
Backstory: Rustic, one-skillet comfort — smoky paprika and cumin, a touch of cayenne, tomato paste, tender diced chicken thighs, whole chickpeas for bite, and orange lentils that melt into a silky body. Now using liquid chicken broth for effortless depth.
