Braised Chicken with Lentils
Want a more flavorful chicken recipe? Savor juicy chicken blended with yogurt, seasonings, chicken broth and, of course, lentils. Delicious is something everyone can agree on.
1 Sanderson Farms® Whole Cut-Up Chicken
¾ teaspoon salt
¾ teaspoon black pepper, divided
2 Tablespoons vegetable oil
6 green onions, chopped
1 teaspoon finely chopped garlic
1 (6-ounce) carton plain Greek yogurt
1½ cups low sodium chicken broth
1 (14.5-ounce) can diced tomatoes
¾ cup lentils
1 teaspoon cumin
½ teaspoon allspice
½ teaspoon cinnamon
¼ cup chopped fresh cilantro leaves (plus more for topping)
1. Season chicken with salt and ¼ teaspoon black pepper. Heat oil in a 12-inch skillet with 4-inch sides over medium-high heat. Add chicken. Brown on both sides, moving around so the chicken browns evenly, for about 15 minutes.
2. Remove all but a thin layer of fat from the pan. Add green onions and sauté, stirring to prevent scorching for about 3 minutes. Add garlic and sauté another minute. Remove from pan.
3. In a small bowl, combine yogurt, chicken broth, diced tomatoes, lentils, ½ teaspoon black pepper, cumin, allspice and cinnamon. Add to skillet. Return chicken to skillet and top with green onion mixture. Cover and simmer until chicken is cooked and lentils are tender, about 35 to 40 minutes. Chicken temperature should reach an internal temperature of 190°F. Stir in cilantro.
4. To serve, spoon lentils on plate, place chicken pieces on top, ladle juices over chicken and lentils and top with chopped cilantro.