Confit Lemon Chicken Thighs with Creamy Lentils, Roasted Fennel and Light Dill Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with the chopped preserved lemon peel, 2 grated garlic cloves, sweet paprika, ground cumin, 1 tablespoon olive oil, salt, and black pepper. Let it rest for 10 minutes while you prepare the rest.

2. 2

   Place the fennel wedges on a baking tray. Toss them with 1 tablespoon olive oil, honey, and a pinch of salt. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

3. 3

   While the fennel roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until deeply golden and fully cooked through. Transfer to a plate and keep warm.

4. 4

   In the same skillet, reduce to medium heat and add the shallot and the 2 sliced garlic cloves. Cook for 2 minutes, stirring, until fragrant and softened. Add the cooked lentils and chicken broth, then cook for 4 to 5 minutes until the liquid reduces slightly.

5. 5

   Add the baby spinach to the skillet and stir for 1 minute until wilted. Taste and adjust with salt and pepper. Return the chicken to the pan for just 1 minute to warm it gently over the lentils.

6. 6

   In a small bowl, stir together the Greek yogurt, chopped fresh dill, and lemon juice until smooth and lightly saucy.

7. 7

   Serve a bed of creamy lentils on each plate, top with the chicken, add the roasted fennel on the side, and finish with spoonfuls of dill yogurt sauce.