Chicken with Lentils and Green Olives

This is a great weeknight dish that can easily be scaled to feed as many people as you want. The olives, lemons, and sumac give it a very nice Mediterranean flavour that makes it perfect for backyard dinners (or when you'd like to forget about the dead of winter).

Ingredients:

2 Tbsp olive oil
5–6 skin-on chicken thighs
1 medium red onion, finely sliced
2 garlic cloves, minced
2 tsp sumac
1 tsp turmeric
2 cups low-sodium chicken stock
1 can lentils (540 ml) (you could use pre-cooked dried lentils too)
2 cups tightly packed kale, finely chopped
½ cup green olives, pitted and roughly chopped (any type will do)
1 large lemon, half thinly sliced and the other half zested and juiced
Salt and freshly ground black pepper
1 handful of fresh parsley, finely chopped

Instructions:

1. Heat the olive oil in a deep skillet over medium-high heat. Season the chicken with salt and pepper and place skin-side down in the skillet. Brown for 8–10 minutes until the skin is golden. Flip and sear the other side for 5 minutes more, then remove to a plate.
   
   
2. Add the onion and garlic to the same pan and cook for 2–3 minutes. Add the turmeric and sumac and cook 1–2 minutes. Deglaze the pan with chicken stock, then add the lentils, kale, lemon slices, and olives. Return the chicken to the pan skin-side up and simmer for 10-15 minutes until the sauce reduces and the chicken is cooked through. Finish with lemon zest and juice, more black pepper, and parsley.