Suzanne Alden's Chicken

Oven 350. Season 

1 lb chix legs and thighs

with salt and pepper and sear until golden brown all over, about 2-3 min per side, in

        large ovenproof braising pan

        3T coconut (or other) oil

Reserve on a plate. 

Stir

1c diced onions

1/2c diced celery

1/2c diced carrot

into same pan,  reduce heat, cover, sweat about 5-6 min until tender. Add

2T sumac

1t smoked paprika

and cook 1-2 min. on medium. Add

1 T chopped garlic

and cook 30 sec on med. Raise heat, add

1/4c dry red wine

and simmer 1 min; add

2 T tomato paste

and cook 2 more min. Stir in

1 c French lentils

and spread this across bottom of pan. Place chicken on top; add

4 c veg stock

and bring to a simmer; cover and xfer to oven. Braise until lentils are tender

and chicken is falling apart (180F in thickest part of thigh).

SAUCE

Mix

3/4 c plain yogurt

1T za'atar spice blend

1 t fresh ginger

salt, pepper

1 T chopped fresh cilantro

When chicken is done, transfer it to a plate; boil 

  the lentil mixture

over high heat until it has the consistency of risotto.

Taste and season with salt and pepper as needed. Spoon it

onto a serving dish, and then place

the chicken

on top; spoon on

the sauce

and garnish with

some chopped cilantro