Chicken Thighs with Lentils, Chorizo, and Red Pepper

Ingredients

• 2 tablespoons cooking oil
• ¼ teaspoon dried thyme
• 1 ²/₃ cups lentils (about 2/3 pound)
• 2 tablespoons chopped fresh parsley
• 1 red bell pepper, cut into 1-inch pieces
• 1 teaspoon salt
• ¼ teaspoon fresh-ground black pepper
• + 8 more ingredients
• • 3 cups water
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 4 chicken thighs
  • ½ pound dried chorizo or salami, casings removed, cut into 1/8-inch slices
  • 1 bay leaf
  • ²/₃ cup canned low-sodium chicken broth or homemade stock
  • 2 tablespoons lemon juice

1. In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat. Reduce the heat. Simmer, covered, until the lentils are tender but not falling apart, about 25 minutes. 2. Meanwhile, in a large frying pan, heat 1 tablespoon o...

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