Instant Pot Chicken with Lentils and Butternut Squash
By Russell SelanderPublished on May 18, 2022
Time
1¼ hours
Yield
Serves 4
Ingredients
2 large shallots, halved and sliced thin, divided5 teaspoons extra-virgin olive oil, divided½ teaspoon grated lemon zest plus 2 teaspoons juice1 teaspoon table salt, divided4 (5- to 7-ounce) bone-in chicken thighs, trimmed¼ teaspoon pepper 2 garlic cloves, minced1½ teaspoons caraway seeds 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon paprika ⅛ teaspoon cayenne pepper 2 cups chicken broth 1 cup French green lentils, picked over and rinsed2 pounds butternut squash, peeled, seeded, and cut into 1½-inch pieces (6 cups)1 cup fresh parsley or cilantro leaves
Before You Begin
We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow.
Instructions
- Combine half of shallots, 1 tablespoon oil, lemon zest and juice, and ¼ teaspoon salt in bowl; set aside. Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat remaining 2 teaspoons oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add remaining shallot and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until shallot is softened, about 2 minutes. Stir in garlic, caraway, coriander, cumin, paprika, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits, then stir in lentils.
- Nestle chicken skin side up into lentils and add any accumulated juices. Arrange squash on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to plate and discard skin, if desired. Season lentil mixture with salt and pepper to taste. Add parsley to shallot mixture and toss to combine. Serve chicken with lentil mixture, topping individual portions with shallot-parsley salad.
Time
1¼ hoursYield
Serves 4Ingredients
2 large shallots, halved and sliced thin, divided
5 teaspoons extra-virgin olive oil, divided
½ teaspoon grated lemon zest plus 2 teaspoons juice
1 teaspoon table salt, divided
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ teaspoon pepper
2 garlic cloves, minced
1½ teaspoons caraway seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon paprika
⅛ teaspoon cayenne pepper
2 cups chicken broth
1 cup French green lentils, picked over and rinsed
2 pounds butternut squash, peeled, seeded, and cut into 1½-inch pieces (6 cups)
1 cup fresh parsley or cilantro leaves
Ingredients
2 large shallots, halved and sliced thin, divided
5 teaspoons extra-virgin olive oil, divided
½ teaspoon grated lemon zest plus 2 teaspoons juice
1 teaspoon table salt, divided
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ teaspoon pepper
2 garlic cloves, minced
1½ teaspoons caraway seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon paprika
⅛ teaspoon cayenne pepper
2 cups chicken broth
1 cup French green lentils, picked over and rinsed
2 pounds butternut squash, peeled, seeded, and cut into 1½-inch pieces (6 cups)
1 cup fresh parsley or cilantro leaves
Ingredients
2 large shallots, halved and sliced thin, divided
5 teaspoons extra-virgin olive oil, divided
½ teaspoon grated lemon zest plus 2 teaspoons juice
1 teaspoon table salt, divided
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ teaspoon pepper
2 garlic cloves, minced
1½ teaspoons caraway seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon paprika
⅛ teaspoon cayenne pepper
2 cups chicken broth
1 cup French green lentils, picked over and rinsed
2 pounds butternut squash, peeled, seeded, and cut into 1½-inch pieces (6 cups)
1 cup fresh parsley or cilantro leaves
Why This Recipe Works
Rich, tender chicken with stewed lentils and butternut squash is classic North African fare. We bloomed a mixture of warm, floral spices to infuse the lentils as they cooked. We then stirred in the lentils, broth, and butternut squash, and nestled the chicken on top before cooking everything under pressure until the squash softened and melted into the lentils, its sweetness tempering the vegetal legumes. We made a quick salad from parsley (or cilantro) leaves and shallot, with a lemon vinaigrette as the dressing. The brightness from the leafy green herbs and the subtle sharpness from the shallot tied the whole dish together and provided a nice contrast to the braised earthiness of the lentils.
Before You Begin
We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow.
Instructions
- Combine half of shallots, 1 tablespoon oil, lemon zest and juice, and ¼ teaspoon salt in bowl; set aside. Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat remaining 2 teaspoons oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add remaining shallot and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until shallot is softened, about 2 minutes. Stir in garlic, caraway, coriander, cumin, paprika, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits, then stir in lentils.
- Nestle chicken skin side up into lentils and add any accumulated juices. Arrange squash on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to plate and discard skin, if desired. Season lentil mixture with salt and pepper to taste. Add parsley to shallot mixture and toss to combine. Serve chicken with lentil mixture, topping individual portions with shallot-parsley salad.
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