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1. Preheat the oven to 220°C and position a rack in the middle. Rinse the green lentils under cold water and set aside. Finely chop the onion and garlic, and roughly chop the parsley. Cut the aubergines into 2 cm cubes.
2 piece aubergine,
1 cup green lentils,
1 piece onion,
3 clove garlic clove,
0.2 cup fresh parsley
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2. Heat olive oil in a large ovenproof skillet or shallow casserole over medium heat. Add the onion and cook until softened and lightly golden. Stir in the garlic and cook briefly until fragrant.
1 piece onion,
3 clove garlic clove,
3 tbsp olive oil
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3. Add the aubergine cubes to the pan and cook, stirring often, until they begin to soften and take on some color. Sprinkle in half of the ground cumin and half of the smoked paprika, along with the dried oregano, salt, and black pepper, and stir to coat the vegetables in the spices.
2 piece aubergine,
1 tsp ground cumin,
0.8 tsp smoked paprika,
1 tsp dried oregano,
1.5 tsp salt,
0.8 tsp black pepper
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4. Stir in the tomato paste and cook for a minute to caramelize slightly. Add the rinsed green lentils, chopped tomatoes with their juices, chicken stock, bay leaf, and a squeeze of lemon juice. Bring the mixture to a simmer, then reduce the heat and let it bubble gently for a few minutes while you prepare the chicken.
1 cup green lentils,
1 can chopped tomatoes,
2 tbsp tomato paste,
2 cup chicken stock,
1 piece lemon,
1 piece bay leaf
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5. Pat the chicken breasts dry with paper towels. In a small bowl, mix the remaining ground cumin and smoked paprika with a little salt, black pepper, and a drizzle of olive oil to form a loose paste. Rub this mixture all over the chicken breasts.
4 piece chicken breast,
1 tsp ground cumin,
0.8 tsp smoked paprika,
3 tbsp olive oil,
1.5 tsp salt,
0.8 tsp black pepper
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6. Nestle the seasoned chicken breasts on top of the simmering aubergine-lentil ragù in the skillet. Transfer the skillet to the oven and bake until the chicken is cooked through and the lentils are tender but still hold their shape, removing once the chicken juices run clear.
4 piece chicken breast,
2 piece aubergine,
1 cup green lentils
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7. Remove the skillet from the oven and let the chicken rest briefly in the pan. Discard the bay leaf and taste the ragù, adjusting seasoning with more salt, black pepper, or lemon juice as needed. Swirl a few spoonfuls of yogurt through the ragù for richness, if using, and scatter with chopped parsley. Serve the chicken breasts on top of spoonfuls of the smoky aubergine-lentil ragù, with extra yogurt on the side.
4 piece chicken breast,
1 piece lemon,
0.2 cup fresh parsley,
1.5 tsp salt,
0.8 tsp black pepper,
1 piece bay leaf,
0.5 cup plain yogurt
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8. If you prefer a deeper smoky note and slightly thicker ragù, return the skillet to the oven briefly to bubble and reduce before serving.
