Tunisian-Spiced Chicken & Lentil Skillet

🥘 Ingredients

• Tunisian Spice Blend
  2 tsp
• black pepper
• carrot
  12 oz
• chicken stock concentrate
  2 unit
• chicken thighs
  20 oz
• cilantro
  ½ oz
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• ginger
  2 thumb
• lemon
  2 unit
• lentils
  2 unit
• onion
  2 unit
• paper towels
• salt
• sour cream
  3 tbsp
• tomato paste
  2 unit

🍳 Cookware

• medium pan
• small bowl

1. 

   1

   Wash and dry produce. Halve, peel, and finely dice onion . Trim, peel, and halve carrot ; cut crosswise into ½-inch pieces. Peel and finely mince ginger . Drain and rinse lentils . Roughly chop cilantro . Zest and halve lemon .

   onion: 2 unit, carrot: 12 oz, ginger: 2 thumb, lentils: 2 unit, cilantro: ½ oz, lemon: 2 unit
2. 

   2

   Pat chicken thighs dry with paper towels . Season all over with Tunisian Spice Blend (use 1 tsp for 2 servings, 2 tsp for 4 servings), salt , and black pepper . (You'll use the rest of the Tunisian Spice Blend later.) Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add chicken and cook until golden brown and cooked through, 4-5 minutes per side. Transfer chicken to a cutting board. Reduce heat under pan to medium. Add a drizzle of oil, onion, and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are slightly softened, 2-3 minutes.

   chicken thighs: 20 oz, paper towels, Tunisian Spice Blend: 2 tsp, salt, black pepper, cooking oil: 2 tsp
3. 

   3

   Add ginger, garlic powder , remaining Tunisian Spice Blend, and tomato paste (use 1 TBSP for 2 servings, 2 TBSP for 4 servings) to pan; cook, stirring, until fragrant, 30-60 seconds. Stir in 1 cup water (2 cups for 4 servings), chicken stock concentrate , lentils, and half the cilantro (scrape up any browned bits from the bottom of the pan while you stir!). Bring to a simmer and cook, stirring occasionally, until carrots are tender, 6-8 minutes more. Taste and season with salt. While lentil mixture cooks, in a small bowl , combine sour cream , lemon zest, juice from lemon, and a pinch of salt.

   garlic powder: 2 tsp, tomato paste: 2 unit, chicken stock concentrate: 2 unit, sour cream: 3 tbsp
4. 

   4

   Slice chicken crosswise. Arrange chicken atop lentils and veggies. Drizzle everything with lemon cream sauce and sprinkle with remaining cilantro. Serve family style or divide between shallow bowls.