One-pot chicken and lentils from The New York Times Cooking by Yasmin Fahr

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Notes about this recipe

  • Recipe Notes

    Can substitute parsley for cilantro, and red onions for yellow onions.

  • katryna on March 26, 2026

    The lentils sauce tasted quite good. Possibly could have cooked the chicken a little less but was still ok. Kept the skin on since we don’t really mind eating it with that texture.

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