One-Pan Paprika Chicken With Lentils and Squash

1. Preheat Oven and Season Chicken and Squash

Preheat the oven to 450 degrees. In a large bowl, toss chicken thighs and kabocha squash with sweet paprika, olive oil, and fine sea salt. Set aside.

2. Prepare Onion Base

In a 9-by-13-inch baking dish, create a bed of thinly sliced yellow onions and minced garlic. Add toasted cumin seeds, a bit more salt, oil, and paprika. Bake for 10 minutes.

3. Add Lentils and Stock

Stir in the rinsed French green lentils into the baking dish with the onion mixture, then pour in the chicken stock. Arrange the seasoned squash and chicken on top.

4. Bake and Lower Temperature

Bake the dish at 450 degrees for 20 minutes, then lower the heat to 350 degrees and continue baking for another 40 minutes.

5. Prepare Sour Cream Mixture

While the dish is in the oven, mix together sour cream, chives, and dill in a small bowl.

6. Make Daqa

In another small bowl, combine minced garlic, ground cumin, apple cider vinegar, sugar, and water to make the daqa.

7. Serve the Dish

Once the dish is cooked, remove it from the oven. Top with the sour cream mixture, drizzle with daqa, and garnish with fresh dill leaves before serving.