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Schmaltzy Lentils with Chicken, Olives & Lemon

Schmaltzy Lentils with Chicken, Olives & Lemon
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Schmaltzy Lentils with Chicken, Olives & Lemon is a comforting and hearty one-pot Mediterranean-inspired dish combining tender chicken thighs, fiber-rich lentils, briny Kalamata olives, and the bright zest and juice of fresh lemon. This flavorful recipe balances rich schmaltz with tangy and savory notes, resulting in a nutritious and satisfying meal perfect for lunch, dinner, or meal prep.

Ingredients

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Chicken and Fats

  • 4 chicken thighs, skin-on and bone-in
  • 3 tablespoons kosher chicken schmaltz or rendered chicken fat (or olive oil as substitute)

Legumes and Broth

  • 1 cup brown or green lentils, rinsed
  • 3 cups chicken broth or stock

Produce and Aromatics

  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh parsley or cilantro, chopped

Olives and Seasoning

  • ½ cup Kalamata olives, pitted and halved if large
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Ingredients: Finely dice the onion and mince the garlic. Rinse the lentils under cold water until the water runs clear. Zest and juice the lemon. Pit the olives if necessary. Pat the chicken thighs dry with paper towels to promote even browning during cooking.
  2. Render the Schmaltz and Brown the Chicken: Heat the chicken schmaltz in a large skillet or Dutch oven over medium heat. Once hot, place the chicken thighs skin side down and cook until the skin is golden and crisp, about 6-8 minutes. Flip and brown the other side for another 4-5 minutes. Remove the chicken from the pan and set aside to rest.
  3. Sauté Aromatics and Toast Lentils: In the same pot, add the diced onion and minced garlic. Stir and cook until softened and fragrant, about 3-4 minutes. Add the lentils and toast them for 1-2 minutes to enhance their nutty flavor.
  4. Add Broth and Simmer: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Return the browned chicken thighs to the pot, cover, and bring to a simmer. Cook for 25-30 minutes or until the lentils are tender and the chicken is fully cooked through.
  5. Finish with Olives and Lemon: Stir in the Kalamata olives, lemon juice, and lemon zest. Season with salt and pepper to taste. Allow the flavors to meld for a few minutes off the heat before serving.

Notes

  • Use quality chicken schmaltz for authentic richness or substitute with rendered chicken fat or olive oil if not available.
  • Toasting lentils before simmering adds a subtle smoky note and boosts texture.
  • Patting the chicken dry ensures crisp, golden skin.
  • Add broth gradually if needed, as lentils absorb a lot of liquid to achieve perfect consistency.
  • Let the dish rest a few minutes before serving for flavors to deepen and the lemon to mellow.

Nutrition

Keywords: chicken lentils recipe, Mediterranean chicken, one pot meal, schmaltz recipe, healthy chicken dish, gluten free chicken recipe, lemon chicken lentils

Find it online: https://eazyum.com/schmaltzy-lentils-with-chicken-olives-lemon/