- Feel Good
- 20th Aug 2025
- 0
- 0 minute
One-pan paprika chicken with lentils, squash and daqa
Serves: 4
INGREDIENTS
6 bone-in, skin-on chicken thighs (about 2¼ pounds)
¾ pound skin-on kabocha squash, seeds removed, cut into about 6 (1-inch-thick) wedges
1 tablespoon plus 2 teaspoons ground sweet paprika
3 tablespoons olive oil
Fine sea salt
2 small yellow onions, halved and thinly sliced
3 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted
8 ounces/1 heaping cup (uncooked) French green lentils, rinsed
2 cups chicken stock
¾ cup sour cream
¼ cup finely chopped chives
3 tablespoons finely chopped fresh dill, plus 1 tablespoon picked leaves for serving
3 tablespoons apple cider vinegar
½ teaspoon granulated sugar
METHOD
Heat the oven to 450 degrees.
Roast the unions until they are lightly colored. Then stir in the lentils, chicken stock and 1 cup of water. 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.
Mix the remaining garlic (1 glove) and cumin (1/2 teaspoon) with the vinegar (3 tablespoons), sugar (1/2 teaspoon), 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 credit: Ottolenghi
Beth Williams
Digital Manager
Beth is our Digital Manager and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle six…
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