Description
Schmaltzy Lentils with Chicken, Olives & Lemon is a hearty, flavorful one-pot meal combining tender chicken thighs cooked in rendered chicken fat with earthy lentils, briny Kalamata olives, and fresh lemon zest and juice. This dish balances rustic comfort with Mediterranean brightness, perfect for nourishing weeknight dinners or meal prepping. It features wholesome ingredients, simple preparation, and vibrant flavors that satisfy and delight.
Ingredients
Scale
Main Ingredients
- 4–6 skin-on chicken thighs
- 3 tablespoons rendered chicken schmaltz
- 1 cup green or brown lentils, rinsed thoroughly
- 1/2 cup pitted and halved Kalamata olives
- 1 lemon, zested and juiced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons fresh herbs (thyme or parsley), chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Prepare the chicken and schmaltz: Render the chicken schmaltz by heating it in a large skillet or Dutch oven over medium heat. Add the skin-on chicken thighs skin-side down and cook until golden brown and the fat has rendered out. This creates a rich cooking fat and flavorful base.
- Sauté aromatics: Remove the chicken temporarily from the pot. Add diced onions and minced garlic to the rendered schmaltz. Sauté until the onions are translucent and fragrant, building a deep flavor foundation for the lentils and chicken.
- Cook the lentils: Add the rinsed green or brown lentils to the pot, stirring to coat them with the schmaltzy base. Pour in the chicken broth and season with salt, pepper, and paprika. Bring to a simmer and cook until lentils begin to soften but still hold their shape, maintaining a hearty texture.
- Return chicken and add olives: Nestle the browned chicken thighs back into the pot. Sprinkle in the halved Kalamata olives. Continue to simmer gently until the chicken is cooked through and the lentils are tender.
- Finish with lemon and herbs: Just before serving, stir in the freshly squeezed lemon juice, lemon zest, and chopped fresh herbs such as parsley or thyme. These bright elements lift the dish, balancing the rich, savory flavors.
Notes
- Use skin-on chicken thighs for extra flavor and moisture.
- Rendering schmaltz is key for developing deep flavor.
- Rinse lentils thoroughly to remove dust and ensure clean taste.
- Simmer lentils gently to keep them from splitting apart.
- Reserve lemon juice and zest until the end to preserve their brightness.
- The recipe is naturally dairy-free; omit optional yogurt toppings or use plant-based alternatives.
- Variations include substituting chicken with mushrooms or eggplant for a vegetarian version, adding red pepper flakes for heat, or using different herbs and olives.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: chicken, lentils, schmaltz, olives, lemon, Mediterranean, one-pot meal, healthy, gluten-free, dairy-free
