Con Poulos
Hands-On Time
25 Mins
Total Time
50 Mins
Yield
Serves 4

How to Make It

Step 1

Heat oven to 450° F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the coriander and ¾ teaspoon each salt and pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding bone) registers 165° F, 22 to 25 minutes.

Step 2

Meanwhile, cook the lentils according to the package directions; drain and cool slightly. Toss in a large bowl with the radicchio, clementine slices, cilantro, 1 tablespoon of the olive oil, and ¼ teaspoon each salt and pepper.

Step 3

Whisk the yogurt, tahini, clementine juice, the remaining tablespoon of olive oil, and ¼ teaspoon each salt and pepper in a small bowl.

Step 4

Serve the chicken and salad drizzled with the dressing and topped with additional cilantro.

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