Oven-Baked Chicken with Red Lentils

How to prepare oven-baked chicken with red lentils

1. Sprinkle the meat with salt, black pepper and turmeric on both sides. Drizzle with a little oil and massage it in.
2. Place a pot over medium-low heat and arrange the meat skin-side down. Brown it like this for about 10 minutes, without moving the meat, just peek underneath to see how it looks. Turn the meat and fry for another 5 minutes.
3. By this time, some fat should have collected in the pot. Push the meat to the side and add the finely chopped onion in the middle. Sauté for 5 minutes, stirring occasionally. Add the crushed garlic and sauté for 1 more minute.
4. Add the tomato paste and sauté for another 2 minutes. Add the paprika and oregano and stir quickly.
5. Pour in 650ml water and bring the contents to a boil. Add the bay leaf broken in two. Sprinkle some salt in the water as well.
   
6. Move the pot to the oven at 180°C and let it simmer for 30 minutes.
8. Remove the pot and taste the liquid. It should be like a tasty soup. Adjust the salt, keeping in mind you're adding the lentils. Pour the lentils (washed beforehand in several changes of water until the water runs clear) between the pieces of meat. Add half of the chopped dill. Use a spoon to help distribute it evenly on the bottom of the pot. Then shake the pot to even out the lentils. It seems like a lot of liquid now, but the lentils will swell and absorb the broth.
   
9. Put the pot back in the oven, reduce the temperature to 160°C, and let it cook for 15 minutes.
10. Meanwhile, mix the tomatoes with the rest of the chopped dill (I used half dill and half parsley because my husband can't handle too much dill) and 1 teaspoon of oil. Mix together.
11. Pour the tomatoes around the chicken, including the herbs. Bake for another 15 minutes. Check that the lentils are done after this time. Test in the center and take from the bottom of the pot, that's where it cooks the slowest.
    
12. It's good served immediately or reheated.
    

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