Smoky Citrus Chicken with Braised Leeks & Beluga Lentil Medley

Ingredients

• 2 each Boneless, skinless chicken thighs
• 1 tsp Smoked paprika
• 0.5 tsp Dried thyme
• 0.25 tsp Garlic powder
• 1 tbsp Orange zest
• 1 tbsp Fresh orange juice
• 3 tbsp Olive oil
• 0.25 tsp Sea salt
• 0.25 tsp Black pepper
• 1 large Leek
• 2 cups Low-sodium vegetable broth
• 0.5 cup Beluga lentils (black lentils)
• 0.25 cup Red bell pepper
• 0.25 cup Celery
• 1 tbsp Fresh parsley

Instructions

1. Pat chicken thighs dry. In a small bowl, combine smoked paprika, dried thyme, garlic powder, orange zest, orange juice, 1 tbsp olive oil, a pinch of salt, and black pepper. Rub this mixture all over the chicken thighs. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes (while preparing other components).
2. For the Beluga Lentil Medley: Rinse the beluga lentils thoroughly. In a medium saucepan, combine the rinsed lentils with 1.5 cups of low-sodium vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender but still holding their shape. Once cooked, drain any excess liquid if necessary.
3. While lentils are cooking, prepare the Braised Leeks: Trim the root end and tough dark green leaves from the leek. Slice the leek in half lengthwise, then rinse thoroughly under cold water, fanning out the layers to remove any dirt or grit. Slice the white and light green parts into 1/2-inch thick half-moons.
4. Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened. Add 1/2 cup low-sodium vegetable broth, a pinch of salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and braise for 10-12 minutes, or until very tender and most of the liquid has evaporated.
5. Cook the chicken: Heat the remaining 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Once hot, add the marinated chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). If chicken is very thick, you can cover the pan for the last few minutes to ensure it cooks through, or transfer to a preheated oven at 375°F (190°C) for a few minutes.
6. Finish the Lentil Medley: Once the lentils are cooked, stir in the finely diced red bell pepper and celery. Gently warm through for 1-2 minutes. Stir in the chopped fresh parsley.
7. To serve: Divide the braised leeks and beluga lentil medley between two plates. Slice the cooked chicken thighs and place them on top or alongside. Garnish with additional fresh parsley if desired. Serve immediately.

Nutrition (per serving)