Chicken and Lentils

Here is how I derail my South Beach experience.  I take a perfectly fine, SB friendly recipe, and I monkey with it.  The chicken and lentils recipe that you’ll find on page 284 of Supercharged has no mention of chicken thighs.  And it certainly does not include 2/3 of a cup of Israeli couscous.  That was all my doing.

I take full responsibility…for every delicious bite of it.

Chicken and Lentils

Adapted from South Beach Supercharged

BAH Note: Regardless of whether you make the SB friendly version of this or my super special version, do yourself a favor and double the recipe from the get go.  This is one of those dishes that you enjoy more as leftovers.  So make enough to stash some in the freezer for later.

BAH Tip: If you’ve made some of those butter braised onions, substitute them for the chopped onion in the recipe.  Omit the olive oil and just begin by heating the onions and herbs in the pot.

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1/4 teaspoon each dried basil and dried oregano
  • 1 tablespoon tomato paste
  • 1 pound chicken thighs, boneless and skinless
  • 1 (15 ounce) can lentils, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (14.4 ounce) can chicken broth
  • 2/3 cup Israeli couscous

Heat the oil in a dutch oven over medium heat.  Add the onion, basil, oregano, and a pinch of kosher salt and cook until the onion softens, stirring occasionally.  Add the tomato paste and cook for another 3 minutes.  Stir in the chicken broth and scrape up any bits from the bottom of the pan.

Add the chicken, lentils, and diced tomatoes.  Bring to a boil, cover, reduce the heat and simmer for 15 minutes.  Stir in the couscous and cook uncovered for another 10 minutes, stirring occasionally.