Indian Flavored Chicken and Lentils

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.