Ingredients
1cuplentils,(about ⅔ lb)
3cupswater
1tspsalt
¼tspdried thyme
1bay leaf
2tbspcooking oil
½lbdried chorizo,or salami
1onion
2clovesgarlic
1red bell pepper
4chicken thighs
¼tspfresh ground black pepper
cupcanned low sodium chicken broth,or homemade stock
2tbsplemon juice
2tbspfresh parsley,chopped
Preparation
In a large saucepan, bring the lentils, water, ¾ teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat.
Reduce the heat. Simmer covered for about 25 minutes until the lentils are tender but not falling apart.
Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over moderate heat.
Add the chorizo and cook for about 5 minutes, stirring occasionally until browned. Pour off all but 2 tablespoons of the fat from the pan.
Reduce the heat to moderately low and add the onion, garlic, and bell pepper.
Cook for about 5 minutes, stirring occasionally until the onion is translucent. Add the onion mixture to the simmering lentils.
Heat the remaining tablespoon of oil in the pan over moderate heat.
Season the chicken with the remaining ¼ teaspoon salt and the black pepper and add it to the pan.
Cook the chicken, turning, until brown, about 12 minutes in all. Pour off all the fat from the pan.
Add the broth, reduce the heat, and simmer, covered, for about 15 minutes until the chicken is just done.
Add the pan juices from the chicken to the lentils along with the lemon juice and the parsley.
Top with the chicken and let sit, covered, for 5 minutes.
