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

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.

Ingredients

• 3.0–3.5 lb bone-in chicken thighs, skin removed and meat cut off the bone, diced into 1" pieces
• 2 tablespoons olive oil (or neutral oil)
• 2 medium bell peppers, sliced into 1/2" strips
• 2 medium zucchini, halved lengthwise and sliced into 1/2" half-moons
• 2 cans (15 oz each) garbanzo beans (chickpeas), drained and rinsed
• 3/4 cup dried orange/red lentils, rinsed
• 2 tablespoons tomato paste
• 1½ teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 teaspoons smoked paprika
• 1½ teaspoons ground cumin
• 1/4–1/2 teaspoon cayenne pepper (start low for medium heat; adjust)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed between your fingers
• 1 teaspoon dried parsley (for finishing)
• 3 cups low-sodium chicken broth (hot from kettle)
• 2 tablespoons lemon juice (optional)
• 2 tablespoons butter (optional, for finishing richness)

Equipment & timing

• Large heavy skillet (12" preferably) or wide sauté pan with lid
• Total time ~40–50 minutes

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.