One-pan paprika chicken with lentils, squash and daqa from Ottolenghi at The New York Times by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet potatoes or celery root for kabocha squash.

  • Jane on October 29, 2023

    This isn't the prettiest of dishes but it's very tasty. I used butternut squash rather than kabocha and boneless, skinless thighs. The specified ingredients would probably be better but this was still very good. The herbed sour cream is important in my view.

  • tmitra on March 06, 2023

    I liked several aspects of this dish, but ultimately, it wasn't very flavorful. If I made it again, I'd experiment significantly. For me, the cooking time was 10 minutes + 20 minutes + 10 (not 40!) minutes. The chicken and sweet potatoes (which I used in lieu of kabocha squash) were done at this point, and the lentils were close but could have used five more minutes. Many of the NYT Cooking reviews of this dish complain about it being too soupy, but for me, 2 c chicken stock + 1 c water worked well. I used pardina lentils and a roasting pan.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.