Schmaltzy Lentils with Chicken, Olives & Lemon Recipe
Introduction
This schmaltzy lentils dish with chicken, olives, and lemon is a comforting and flavorful meal perfect for any night. Tender chicken breasts cook in a fragrant mix of spices, lentils, and kale, infused with bright notes of lemon and briny olives.
Ingredients
- 1 tbsp olive oil
- 4 skin-on chicken breasts
- 1 red onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp sumac
- 1 tsp ground turmeric
- 500ml low-salt chicken stock
- 500g cooked lentils, tomato flavoured if available
- 125g kale, finely chopped
- 1 lemon, half sliced and half juiced
- 50g green olives, pitted and roughly chopped
- Small handful of parsley, finely chopped, to serve
Instructions
- Step 1: Heat the olive oil in a casserole dish or deep frying pan over medium-high heat. Season the chicken breasts all over and add them to the pan, skin-side down. Cook for 6-8 minutes until the skin is well browned and golden. Flip and cook for another 2-3 minutes until lightly golden. Remove the chicken and set aside on a plate.
- Step 2: Add the sliced onion and chopped garlic to the same pan. Cook for 2-3 minutes until softened. Stir in the sumac and turmeric, cooking for 1-2 minutes until fragrant. Pour in the chicken stock, scraping the pan bottom to loosen any browned bits.
- Step 3: Mix in the cooked lentils, chopped kale, lemon slices, and chopped olives. Bring to a gentle simmer.
- Step 4: Nestle the chicken breasts back into the pan, skin-side up. Cook uncovered for 8-10 minutes until the sauce has reduced slightly and the chicken is cooked through.
- Step 5: Season the dish with the lemon juice and black pepper to taste. Garnish with the chopped parsley and serve warm.
Tips & Variations
- For extra depth, use homemade chicken stock or add a splash of white wine with the stock.
- Swap kale for spinach or Swiss chard if preferred; add leafy greens towards the end to keep their color and texture.
- For a vegetarian option, omit the chicken and use vegetable stock instead, adding extra olives or roasted vegetables.
- If you can’t find tomato-flavored lentils, regular cooked lentils work just as well.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The lentils may thicken when chilled; add a splash of water or stock to loosen the sauce when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken breasts instead of skin-on?
Yes, boneless chicken breasts can be used, but the skin adds flavor and helps keep the meat moist. If using boneless, reduce cooking time slightly and watch closely to avoid drying out the chicken.
Is it necessary to use sumac and turmeric?
Sumac and turmeric add distinctive flavor and color to the dish, but if you don’t have them, you can substitute with a pinch of smoked paprika and a bit of ground cumin for a slightly different yet delicious result.
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Schmaltzy Lentils with Chicken, Olives & Lemon Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A flavorful and hearty one-pot dish featuring golden-browned chicken breasts simmered with lentils, kale, olives, and a bright touch of lemon. This schmaltzy lentil recipe combines earthy spices like sumac and turmeric with savory chicken stock, resulting in a comforting meal perfect for any weeknight dinner.
Ingredients
Chicken and Cooking
- 1 tbsp olive oil
- 4 skin-on chicken breasts, seasoned
Vegetables & Flavorings
- 1 red onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp sumac
- 1 tsp ground turmeric
- 500ml low-salt chicken stock
- 500g cooked lentils, preferably tomato flavored
- 125g kale, finely chopped
- 1 lemon, half sliced and half juiced
- 50g green olives, pitted and roughly chopped
- Small handful of parsley, finely chopped, to serve
Instructions
- Brown the Chicken: Heat the olive oil in a casserole dish or deep frying pan over medium-high heat. Season the chicken breasts all over and place them skin-side down in the pan. Cook for 6-8 minutes until the skin is well browned and golden. Flip the breasts and cook an additional 2-3 minutes until lightly golden on the other side. The chicken does not need to be fully cooked at this point. Remove the chicken from the pan and set aside on a plate.
- Sauté Onion and Garlic: In the same pan, add the finely sliced red onion and chopped garlic. Cook for 2-3 minutes until softened and fragrant. Stir in the sumac and turmeric spices and continue to cook for 1-2 minutes to release their aromas.
- Deglaze and Combine Ingredients: Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits. Add the cooked lentils, chopped kale, lemon slices, and chopped green olives. Stir to combine everything well and bring the mixture to a gentle simmer.
- Simmer with Chicken: Nestle the browned chicken breasts back into the pan, skin-side up. Continue cooking for 8-10 minutes, allowing the liquid to reduce slightly and the chicken to cook through fully. Ensure the chicken reaches a safe internal temperature.
- Finish and Serve: Season the stew with the fresh lemon juice and some freshly ground black pepper. Garnish with the chopped parsley before serving for a fresh, herbaceous finish.
Notes
- Using skin-on chicken breasts helps develop rich flavor during browning.
- Tomato-flavored cooked lentils add a nice depth, but plain cooked lentils work as well.
- Adjust the lemon juice at the end to your taste for brightness.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days and gently reheated.
- For a vegetarian version, omit the chicken and use vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: chicken lentils recipe, Mediterranean chicken stew, lentils with chicken and olives, lemon chicken lentils
