Dinner

Daphne Oz's Chicken Thighs with Eggplant and Lentils is for Dinner.

Daphne Oz's Chicken Thighs with Eggplant and Lentils takes 15 minutes to prepare.

Daphne Oz's Chicken Thighs with Eggplant and Lentils takes 50 minutes to cook.

Daphne Oz's Chicken Thighs with Eggplant and Lentils makes 5 servings.

The ingredients for Daphne Oz's Chicken Thighs with Eggplant and Lentils are:

2 Tbs. olive oil
1 Lb chicken thighs, bone-in,
2 Japanese eggplants, cut into 1-inch dice
115-oz can San Marzano tomatoes, whole, then crushed
1/2 large onion, finely diced
2 garlic cloves, finely minced
1/2 Tsp chili flake
1/2 Tsp cumin, toasted and ground
1/2 Tsp oregano
1 bay leaf
1 Cup brown lentils
1 Cup chicken stock, plus more if needed
1/4 Cup parsley, chopped
salt and pepper

Here is how you make Daphne Oz's Chicken Thighs with Eggplant and Lentils:

Directions:In a large heavy bottomed pot, add 1-2 tablespoons of olive oil. Season the chicken thighs on both sides and then place in the hot pan. Cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.Add the eggplant and cook until slightly golden brown, about 2-3 minutes. Add more oil if the pan seems dry. Add the onion to the pot. Season with salt and pepper and cook 3-4 minutes, until translucent. Add the garlic and saute one minute longer.Add the lentils and toast in the oil for about 1 minute. Add the chili flake, cumin, oregano and bay leaf. Cook 30 seconds longer. Add the tomatoes and half the chicken stock and stir to combine. Season with salt and pepper.Add the chicken pieces back in and bring to a simmer.Cook for 35-40 minutes, or until the chicken is fork tender. Add more chicken stock if the sauce seems to thick.Taste and adjust for seasoning.Garnish with the chopped parsley and serve while hot.Serving Size:?1 chicken thigh and 1/4 of equally divided lentils and vegetables.

The nutritional information for Daphne Oz's Chicken Thighs with Eggplant and Lentils is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 234.1

• Total Fat: 8.6 g
• Cholesterol: 58.3 mg
• Sodium: 384.1 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 7.0 g
• Protein: 19.5 g