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