Za'atar Chicken Thighs with Green Lentils

4.50 from 2 votes

Za'atar Chicken Thighs with Green Lentils

This Za'atar Chicken Thighs with Green Lentils is an easy, hearty dish with intense flavor. Tender, juicy chicken thighs, the heartiness of the lentils, the intense flavor of the za'atar and the added burst of flavor from the pitted green olives and lemon zest. It's a party for your taste buds.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Dish

Cuisine: Middle Eastern

Keyword: Comfort Food

Servings: servings

Calories: 560kcal

Author: MaryAnn Dwyer

Ingredients

6 bone-in, skin-on chicken thighs
3 Tbsp. za'atar
2 Tbsp. olive oil
1 1/2 cup yellow onion, roughly chopped
1 1/2 cups carrots, cut into 1-inch pieces
2 cloves garlic, minced
3 1/2 cups chicken broth, reduced-sodium
1 cup French green lentils
2 Tbsp. tomato paste
1 cup pitted green olives, whole or halved
lemon zest
fresh thyme sprigs

Instructions

Preheat oven to 325 degrees. Season chicken thighs with za'atar. Heat olive oil in a large Dutch oven over medium-high heat. Add the thighs and cook 4 minutes each side until browned. Remove to a plate.
Reduce the heat to medium and add the onion and carrots. Cook 5 minutes until lightly browned. Stir in the garlic and continue to cook for one minute. Add broth, lentils and the tomato paste. Stir. Return the chicken and any accumulated juices to the pot. Bring to a simmer. Cover and braise in oven for 45-55 minutes or until chicken is tender and cooked through.
Transfer the chicken to a platter and keep warm. Strain remaining mixture reserving the liquid. Add the lentils and veggies to the platter with the chicken. Return the liquid to the pot and bring to a boil over medium-high heat. Cook until reduced by half, about 10 minutes. Pour the liquid over the chicken and veggies on the platter. Top with the olives, lemon zest and thyme sprigs. Serve immediately.

Notes

French green lentils are used in this recipe because they have a firmer texture then other varieties which hold up better when used in braising recipes.

If you decide to make homemade za'atar pulse 3 taplespoons dried thyme, 1 tablespoon toasted sesame seeds, 1 tablespoon ground sumac, 1/2 tsp. marjoram, and 1/4 tsp. kosher salt in a spice grinder a few times to break up the sesame seeds a bit. You should still see a few whole seeds. Store for up to six months in a cool place.

Nutrition