Tunisian-Spiced Chicken & Lentil Skillet
Balances protein and fiber while limiting fat, sodium, and added sugar
- Milk
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, these golden-brown Tunisian-spiced chicken thighs top a hearty skillet of tender lentils, carrots, onion, ginger, and warm North African spices. Finished with a drizzle of bright lemon cream sauce and a sprinkle of fresh cilantro, this one-pan meal is rich, aromatic, and packed with flavor in every bite.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chicken Thighs
1 unit
Tomato Paste
6 ounce
Carrot
1 unit
Onion
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Lentils
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 tablespoon
Tunisian Spice Blend
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, peel, and finely dice onion. Trim, peel, and halve carrots; cut crosswise into ½-inch pieces. Peel and finely mince ginger. Drain and rinse lentils. Roughly chop cilantro. Zest and halve lemon.
-
Pat chicken* dry with paper towels. Season all over with 1 tsp Tunisian Spice Blend (2 tsp for 4 servings), salt, and pepper. (You'll use the rest of the Tunisian Spice Blend later.)
-
Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4) over medium-high heat. Add chicken and cook until golden brown and cooked through, 4-5 minutes per side. Transfer chicken to a cutting board.
-
Reduce heat under pan to medium. Add a drizzle of oil, onion, and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are slightly softened, 2-3 minutes.
-
Add ginger, garlic powder, remaining Tunisian Spice Blend, and 1 TBSP tomato paste (2 TBSP for 4) to pan; cook, stirring, until fragrant, 30-60 seconds. Stir in 1 cup water (2 cups for 4), stock concentrate, lentils, and half the cilantro (scrape up any browned bits from the bottom of the pan as you stir!). Bring to a simmer and cook, stirring occasionally, until carrots are tender, 6-8 minutes more. Taste and season with salt.
-
While lentil mixture cooks, in a small bowl, combine sour cream, lemon zest, juice from lemon, and a pinch of salt.
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Slice chicken crosswise.
-
Arrange chicken atop lentils and veggies. Drizzle everything with lemon cream sauce and sprinkle with remaining cilantro. Serve family style or divide between shallow bowls.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique Tunisian spices and aromatic blend, though some found it too strong or bland.
- Ease of prep: Several noted longer cooking times than expected, especially for softening the carrots.
- Suggestions: Consider adding potatoes, roasted broccoli, or dried fruit; reduce water for thicker consistency.
- Portions: Some found it filling with leftovers; others wanted more chicken or vegetables.
- Texture: Canned lentils were mushy for some; carrots often remained too firm.
Reviews from our home cooks
I got this to find out what Tunisian flavors were and I loved it. The sauce brightened up the whole dish and I really liked the flavors as they mixed together. Will order again.
Originally thought the lemon Crema would be too strong, but it was very well balanced. The only way I could think to improve it would be to add potatoes and spinach or kale to the lentils.
Great flavor. Different from my usual spices. Enjoyed the meal but it wouldn't be a go to meal for me. I did like the addition of carrots to the lentils. That will definitely something I add to my lentils in the future.
Did not use all of the spice and it was still good. Made before soccer practice and it was really good when we got home. Even my 14 yr old son liked it! The carrots were a little firm so I'd recommend cooking those a little longer.
Decent meal. We liked the chicken quite a bit. The stew included way too much carrots, which somehow did not want to soften even with much longer cooking, not enough tomato paste and spice alotted for the quantity of ingredients especially lentils - I had to add a lot more to taste those characteristic flavors, it would have been very bland otherwise. It looked awfully pale as compared to the picture in the menu.
Good flavors but the lentils were super mushy, would be better with raw lentils. Also I amm so excited about chicken thighs but one tiny thigh per person is so little food and they smelled badly but please keep chicken thighs, just get a better bigger sku
I added 1 large parsnip & 2 ribs of celery, and 1 roma tomato. This really made the lentil stew beautiful - like you were "eating the rainbow." 1 carrot & 1 onion are absolutely insufficient as vegetable portions for a healthy dinner.
Live, love, love the lentils. Wish they were an option more often in lieu of gluten products like couscous.
I was missing the onion, but had one at home. Very tasty and the lemon sauce was a perfect touch.
Left me craving this recipe for days! Loved the flavors.
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