Yum! I love one pot meals! We ate ours over rice . You could definitely add two or three more thighs if they'll fit in your pot. There are more than enough lentils from this recipe.
4 chicken thighs
salt and pepper
3 tablespoons vegetable oil
2 cups chopped onions
3 garlic cloves, minced
1 jalapeno, chopped (I use a splash of juice from a jar of pickled jalapeños)
1 teaspoon garam masala
1/2 teaspoon cumin
1 1/2 cups lentils
1 large carrot cut into chunks
1 1/2 cup chicken broth
Season chicken with salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat and brown chicken, 3 to 4 minutes. Remove and set aside.
Chop together onions, garlic and jalapeno and set aside.
Heat remaining oil in pan; cook remaining salt, garam masala and cumin, stirring, until browned, about 1 minute. Stir in onion mixture and cook, stirring, until browned, about 6 minutes.
Add the lentils and carrots, stirring to coat. Stir in chicken broth and 1 1/2 cups of water.Add chicken back to pot and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until lentils are tender, about 25 minutes.
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