We have discovered a yummy, filling dinner that only requires 2 ingredients. Yes, you can add other things, but our family is just as happy with this dish at its simplest. It's just chicken thighs and lentils. It is so tasty on a cold, rainy night like tonight. I don't have exact directions since we've done it slightly different every time, but it's so easy that general directions should do for most people. So here goes:
Chicken Thighs and Lentils
5-6 boneless/skinless chicken thighs (can use bone-in but takes longer to cook)
2 cups lentils
salt and pepper, to taste
Put the chicken in a 3 qt. pot with about 3 cups of water and heat to boiling, then turn heat down to medium.
In another 3 qt. pot, bring 4 cups of water to boiling. Put the 2 cups of lentils in and let boil for 1 minute, stir, then remove from heat and cover for about 10 minutes, till saturated.
Check the chicken, and cook till the internal temperature is 165 F. It should start to fall apart at this point. Take two forks and pull apart the chicken into shreds. If there is a little extra water, just leave it. If there's standing water, you might drain some out. Then mix the two together, season with salt and pepper, and you have a great cold-night dish!
Now, we did this in 2 pots, but originally it was for one pot, we just found it made our lentils too squishy. If you want to do it in only one pot, don't add the lentils till after at least 5 or maybe 10 minutes, since they'll be in simmering water, not off of the stove's heat. Anyway, it's very yummy, and very easy!
We ate it with a nice, crusty bread, which I make using the technique from this fabulous book, which I suggest everyone buy. You will not regret it!!!
Sonoma Plaza Stroll
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