I mean. Can you ever have enough Jammy Onions?! I’m not sure. At least flavor wise. Too much miiiiight give you some tummy troubles, but it just might be worth it…

Of course this is another Bon Appetite Recipe. I just can’t help myself. When their magazine comes I want to make all the things. And I already love Chicken Soup. And Lentils. And jammy onions and garlic. To find them all in one place was nothing short of miraculous.

Lots of flavors, with a short ingredients list, doable techniques and instructions was also a big plus. I love BA, but sometimes I find myself in over my head with their recipes. It’s like I forget myself and the 3 needy littles I have around me 90 percent of the time… le sigh.

Anyhoo. Takeaways. Big flavor. Healthy. Doable. Delicious. Just make sure you really do follow the instructions for the onions to a T. You definitely do not want a crunchy or wilty onion in place of your jammy ones. It doesn’t have a nice ring or a nice taste…

It’s also delicious if you use leftover chicken thighs or chicken thighs from a sheet pan meal.

Ingredients:

• 4 skin-on, bone-in chicken thighs, patted dry
• Kosher salt
• ¼ cup extra-virgin olive oil
• 1 large onion, thinly sliced
• 6 garlic cloves, thinly sliced
• 1 cup red lentils, rinsed
• 1 tsp. ground turmeric
• Freshly ground black pepper
• ½ cup finely chopped parsley
• 2 Tbsp. fresh lemon juice
• Plain yogurt (for serving)

 

Directions:

1. Lightly season chicken thighs all over with salt and set aside.
2. Heat oil in a medium pot over medium-high. Add onion, season with salt, and cook, stirring occasionally, until golden brown, 12–15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving.
3. Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20–25 minutes.
4. Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.
5. Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.