Who doesn’t love a one-pan dinner? (Although you will be using several bowls.) This oven bake requires minimal effort and is very much a meal in itself. Daqa is a vinegar-based condiment, most commonly used when making the much-loved Egyptian koshari, a hearty dish of rice, pasta and lentils.
Daqa is a nifty way to brighten stews, braises and anything that needs an acidic lift. Feel free to swap out the kabocha squash for root vegetables, such as sweet potato (which we used) or celery root, and serve the whole thing with nothing more than a leafy green salad.
This meal was so flavorful, and fantastic as leftovers.
One-Pan Paprika Chicken with Lentils, Squash and Daqa
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2¼ lbs.)
- ¾ lb. skin-on kabocha squash, seeds removed, cut into about 6 (1-inch-thick) wedges
- 1 Tbsp. plus 2 tsp. ground sweet paprika
- 3 Tbsp. olive oil
- Fine sea salt
- 2 small yellow onions, halved and thinly sliced
- 3 garlic cloves, minced
- 1 tsp. cumin seeds, lightly toasted
- 8 oz./1 heaping cup (uncooked) French green lentils, rinsed
- 2 cups chicken stock
- ¾ cup sour cream
- ¼ cup finely chopped chives
- 3 Tbsp. finely chopped fresh dill, plus 1 tablespoon picked leaves for serving
- 3 Tbsp. apple cider vinegar
- ½ tsp. granulated sugar
Directions
- Heat the oven to 450 degrees.
- In a large bowl, mix together the chicken, squash, 1 tablespoon paprika, 1 tablespoon oil and 1 teaspoon salt; set aside.
- Place the onions, 2 garlic cloves, ½ teaspoon cumin, 1 teaspoon salt and the remaining 2 tablespoons oil and 2 teaspoons paprika in a 9-by-13-inch baking dish and mix to combine. Roast for 10 minutes, stirring halfway, until the onions are lightly colored.
- Stir in the lentils and chicken stock. Arrange the squash wedges and the chicken, skin-side up, on top and roast for another 20 minutes, until the chicken skin is deeply golden.
- Turn the oven down to 350 degrees and cook for another 40 minutes, until the chicken is cooked through and the squash is nicely softened.
- Meanwhile, in a small bowl, combine the sour cream, chives and dill; set aside.
- To make the daqa, mix the remaining garlic and cumin with the vinegar, sugar, ¼ teaspoon salt and 2 tablespoons of water.
- When ready, remove the bake from the oven and top with spoonfuls of the sour cream mixture. Pour over the daqa and sprinkle with the extra dill. Serve hot, straight out of the baking dish.
Recipe by Yotam Ottolenghi for NYTimes Cooking
Accounting for Taste 