Tunisian-Spiced Chicken & Lentil Skillet
with Chicken Thighs & Lemon Cream Sauce
- Milk
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
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
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 servings) 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 while 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.
Slice chicken crosswise.
Arrange chicken atop lentils and veggies. Drizzle everything with lemon cream sauce and sprinkle wiith 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.
