Adapted from Yasmin Fahr’s NYT Cooking recipe

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Ingredients:

2 tablespoons olive oil

1 yellow or red onion, thinly sliced

2 medium carrots, unpeeled and cut into thin rounds

Salt and pepper

4 to 6bone-in, skin-on chicken thighs (1½ to 2 pounds), patted dry

2 tablespoons tomato paste

2 tablespoons ground cumin

1 tablespoon ground turmeric

1 tablespoon mushroom seasoning

2 garlic cloves, grated or minced

1 cup green or brown lentils, rinsed

1-2 tbsp pomegranate molasses

2 tablespoons chopped cilantro or parsley leaves and tender stems

rice or naan to serve

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1. Heat the oil in a large Dutch oven or pot over medium-high until shimmering. Add the onion and carrots, season lightly with salt and cook, stirring occasionally, until the onions just start to soften, about 3 minutes.

2. Push the carrots and onions to the sides of the pot, creating space in the center. Season the chicken thighs all over with salt and pepper, then add them, skin-side down, to the center of the pot. Cook until the skin easily releases from the pan, 7 to 9 minutes, pushing the onions and carrots occasionally. (Everything will be snug and that’s OK!)

3. Add the tomato paste, cumin, turmeric and garlic to the carrots and onions, stirring as best you can. Flip the chicken, stack the pieces to make some room in the pot to stir, and cook until the tomato paste intensifies and darkens in color, about 2 minutes.

4. Add the lentils and 3 cups of water (or more if needed, to fully submerge the lentils and most of the chicken). Adjust the heat to bring the liquid to a boil, and season with salt. Cover with the lid slightly ajar, adjust the heat to maintain a simmer, and cook, stirring occasionally, until the lentils are tender, the chicken is cooked through and the flavors blended, 40 to 45 minutes.

5. Stir in pomegranate molasses, mushroom seasoning, and season with salt and pepper to taste