Ingredients 

• 1 kg boned & skinless chicken thighs 
• 2 tablespoons olive oil 
• 1 medium white onion, diced 
• 1 small carrot, diced 
• 2 stalks celery, diced 
• 2 garlic cloves, thinly sliced 
• 1½ Tbsp Sweet paprika 
• 1 Tbsp cumin 
• Salt & black pepper to taste 
• 1 cup green lentils, rinsed 
• 1 cup cherry tomatoes, halved 
• 2 Tbsp tomato paste 
• 1 tsp (5 mL) chili flakes 
• 2 cups (500 mL) chicken stock or water 
• 3 bay leaves 
• Parsley chopped 
• Coriander chopped 
• Juice of 1/4 lemon 

Directions 

• Heat the olive oil in a skillet or cast-iron pan over medium heat 
• Pat chicken on both sides with a paper towel to remove excess moisture, season generously with salt and pepper on both sides and add to the pan. 
• Be sure not to crowd the pan or the chicken will steam and not sear. 
• Sear the chicken in batches if required. Cook for 3 to 4 minutes on both sides or until golden brown. Remove chicken pieces and set aside. 
• Add more olive oil if needed to the pan. 
• Heat and add onions, carrot, celery and garlic, paprika, and cumin. Stir for 3 to 5 minutes or until onions become transparent, but not browned. 
• Then add lentils, stock, tomatoes, tomato paste, bay leaves & chili flakes 
• Season to taste and bring to a boil, cover, reduce heat to low, and simmer 20 minutes. 
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten. 
• Stir in lemon juice, coriander & parsley and serve warm.