One pot chicken recipe| Chicken recipes| Kitchen hacks

One pot chicken recipe| Chicken recipes| Kitchen hacks
Welcome Friends! Today we have an easy and filling chicken bake. Would you add anything to this dish?

Ingredients
6 bone-in, skin-on thighs
Salt and pepper to taste
1 medium onion, chopped
2 garlic cloves, minced
15-30 ml (1-2 tbsp) Ras el Hanout
1 can (398 ml/14 ounces) whole cherry tomatoes
30 ml (2 tbsp) vinegar (pomegranate, date, red wine, etc.)
250 ml (1 cup) brown lentils, rinsed
8-10 dates, chopped
500 ml (2 cups) chicken stock, + 1 cup extra

Directions
Preheat oven to 200 ºC (400 °F).
Heat oil in an ovenproof frying pan over medium/high heat.
Season chicken with salt and pepper.
Brown the chicken on both sides until golden.
Remove chicken from the pan and adjust oil levels.
Add onions and cook until softened but not brown.
Add in crushed garlic and cook for 1-2 minutes.
Add in Ras el Hanout, tomatoes, vinegar, lentils, and chopped dates.
Stir to combine everything in the pan, then stir in the stock.
Add the chicken pieces back to the pan.
Place pan, uncovered, into oven and bake for 30 to 35 mins.
Check at about 15-20 minutes to see if you need to add more liquid (stock or water).
Continue cooking until lentils and chicken are cooked through.
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