One-Pan Paprika Chicken With Lentils, Squash and Daqa

 

INGREDIENTS

Yield: 6 servings

• 6bone-in, skin-on chicken thighs (about 2¼ pounds)
• ¾pound skin-on kabocha squash, seeds removed, cut into about 6 (1-inch-thick) wedges
• 1tablespoon plus 2 teaspoons ground sweet paprika
• 3tablespoons olive oil
• Fine sea salt
• 2small yellow onions, halved and thinly sliced
• 3garlic cloves, minced
• 1teaspoon cumin seeds, lightly toasted
• 8ounces/1 heaping cup (uncooked) French green lentils, rinsed
• 2cups chicken stock
• ¾cup sour cream
• ¼cup finely chopped chives
• 3tablespoons finely chopped fresh dill, plus 1 tablespoon picked leaves for serving
• 3tablespoons apple cider vinegar
• ½teaspoon granulated sugar
  

  PREPARATION

  1. Step 1

     Heat the oven to 450 degrees.

  2. Step 2

     In a large bowl, mix together the chicken, squash, 1 tablespoon paprika, 1 tablespoon oil and 1 teaspoon salt; set aside.

  3. Step 3

     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, 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. 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.

  4. Step 4

     Meanwhile, in a small bowl, combine the sour cream, chives and dill; set aside.

  5. Step 5

     To make the daqa, mix the remaining garlic and cumin with the vinegar, sugar, ¼ teaspoon salt and 2 tablespoons of water.

  6. Step 6

     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.

Mother Milk Bread

 For the Tangzhong

- 100g (1/4 cup and 3 Tbsp) milk

- 20 g (2 Tbsp) bread flour

For the milk Bread

- 125 g (1/2 cup + 1Tbsp warm 100F ) milk

- 1 tsp instant yeast

- 50 g (1/4 cup) sugar

- 335 g (2 2/3 cup)bread flour

- 1/2 tsp coarse salt

- 1 egg

- 55g (4 Tbsp) unsalted butter cut into pieces and softened

- 1 tsp of canola or other neutral oil for the bowl

For the egg wash

- 1 large egg

- 1 Tbsp heavy cream

Instructions:

Make the Tangzhongg: in a small sauce pan over low heat combine the milk and flour  and cook, until thickened to a paste (mixing constantly), remove from heat, should resemble mashed potatoes

Make the milk Bread: microwave or heat milk to 100F.  In the bowl of an electric mixer with a dough hook, combine the flour, yeast, salt, sugar and egg.  Add the tanzhong and the milkd and mix on low until a shaggy dough forms.  Add the softened butter one piece at a time until full incorporated until adding the next.  Increase the speed to med - high and mix until dough is sightly tacky and sticky, 8 - 9 mins.  Transfer dough to lightly floured work surface, pull the dough to form a smooth ball.  

Coat a large mixing bowl with oil, add dough, turning over to coat dough in oil.  Cover bowl and let rise in a warm spot until double in size (or 8 hours to overnight in the refrigderator).  

Transfer dough to lightly floured work surface.  Punch down dough to deflate it.