I read a recipe for Turkish Red Lentil soup from a Magazine and I thought those flavors would be really great with chicken. Then I read about a dozen different recipes for Turkish Lentil Soup to get different ideas but honestly the majority of the recipes were almost the same and all of them were vegetarian. I jotted down the spices used and adjusted to what a one pot recipe would need with a 4 pound tray of chicken thighs would need and it came out FORKING DELICIOUS! Flavors are nailed perfect and the chicken is falling. apart tender and is very flavorful. The sauce even reheats well and doesn’t turn thick or get loose either. It’s slightly spicy from Aleppo pepper and turns almost creamy without dairy or cream after you blend. Everyone will love this! This recipe makes 6 smaller dinner portions. That measured out to be 4 ounces a serving with plenty of delicious sauce. I’d suggest a salad, rice and or vegetables to serve with. I do need to note that the skin from the chicken will not be edible…but it is the secret that gives amazing flavor to the dish.

Ingredients for 6 portions

4 lbs chicken thighs with skin and bone (a typical tray of chicken thighs from Safeway is usually around 4 lbs of 8 thighs and usually ((but not always)) cost only 99 cents a lb)

1 large sweet onion – diced

13 garlic – chopped fine

2 Tablespoons tomato paste

2 Tablespoons paprika

1 teaspoon ground cumin

1/2 cup red lentils (inspected and rinsed)

1 Tablespoon white rice

1 cup water

20 grape tomatoes – cut in half

1 Tablespoon kosher salt

1 Tablespoon granulated garlic

1 teaspoon paprika

1 teaspoon Aleppo pepper

1/2 teaspoon ground black pepper

2 teaspoons olive oil – finishing

2 teaspoons Aleppo pepper – finishing mixed with oil

1 teaspoon paprika – finishing mixed with oil

1/4 cup mint leaves (loose) – torn – finishing

1 lemon cut in 6 wedges for serving

Directions

Set oven to 350 degrees F.

In a large mixing bowl mix together the tomato paste, paprika, cumin, water and 1 teaspoon Aleppo pepper, lentils, rice, onions and fresh garlic. Add this mixture to a large baking dish or half buffet pan. Place the chicken thighs over the mixture in an even layer. Sprinkle the salt, granulated garlic, 1 teaspoon paprika, 1 teaspoon Aleppo pepper and half a teaspoon black pepper over the chicken somewhat evenly. Cover the pan tight with foil (or a lid). This stays in the oven till the lentils are broken down and the chicken is at least 165 degrees but I don’t like dark meat chicken till it’s at least 180 degrees F. I make these dishes all the time and on a middle rack in my oven I find these dishes are usually perfect in two and a half hours.

You remove the chicken from the pan. and let it cool so you can remove the skin and meat from the bone. Blend the lentil mixture till smooth. Top with torn mint leaves and serve with a lemon wedge.

Everyone will love this!