A flavorful and hearty dish combining tender chicken thighs with aromatic spices and lentils, perfect for a comforting meal.
Preheat your oven to 350°F.
Ensure your oven is fully preheated before placing the dish inside for even cooking.
Rub one tablespoon of olive oil onto the chicken thighs.
Using your hands to rub the oil ensures even coverage and helps the spices stick better.
Mix the garlic, cumin, coriander, salt, and pepper together, then rub this mixture all over the chicken thighs.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Heat a large flameproof casserole over medium heat and add the chicken thighs. Cook for about 5 minutes on each side until golden brown.
Searing locks in the juices and adds a rich flavor to the chicken.
Remove the chicken from the casserole and set aside. Lower the heat and add the remaining olive oil.
Lowering the heat prevents the onions from burning.
Add the chopped onion to the casserole and sauté for about 5 minutes until softened.
Stir frequently to ensure even cooking and prevent sticking.
Stir in the red lentils, chopped tomatoes, tomato paste, and cinnamon stick. Bring the mixture to a boil.
Stir well to combine all ingredients and ensure the lentils are evenly distributed.
Place the chicken thighs back into the casserole, covering them with the sauce. Cover the casserole and transfer it to the oven.
Ensure the chicken is submerged in the sauce for even cooking.
Cook in the oven for 1.5 hours until the chicken is tender and the sauce has thickened.
Check the dish halfway through to ensure it’s cooking evenly.
Remove from the oven, garnish with fresh mint leaves, and serve with couscous or rice.
Serve immediately for the best flavor and presentation.
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