Let's cook.
Pat chicken thighs dry and season with salt and pepper.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and sear for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
Reduce heat to medium. Add chopped onion to the pot and cook for 5-7 minutes until softened and translucent. Add minced garlic, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the can of diced tomatoes (undrained), rinsed lentils, and chicken broth. Bring the mixture to a simmer.
Return the seared chicken to the pot. Cover and reduce heat to low. Simmer for 30-40 minutes, or until lentils are tender and chicken is cooked through.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh chopped cilantro before serving. Serve hot with couscous or crusty bread.
Save this recipe so you can find it again.