Lemon Herb Chicken and Lentil Pilaf (Remix)

Pat the chicken dry and sear it in 15 ml of Olive Oil until golden brown on all sides. Remove chicken and set aside.

In the same pot, add the remaining 15 ml of Olive Oil and the Butter. Heat gently until the butter foams, then browns, releasing a nutty aroma. Add the diced Onion and sauté until caramelized and deeply golden, about 8-10 minutes. Add the minced Garlic and cook for 1 minute more.

Add Lentils, Thyme sprigs, and Water to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Stir in basmati rice. Return the seared chicken to the pot. Continue simmering, covered, until rice and lentils are tender (about 20-25 more minutes). Remove from heat and let stand, covered, for 5 minutes.

While the pilaf rests, prepare the Herb Oil: Blend the fresh Parsley, the zest of the whole lemon, and the remaining 30 ml of Olive Oil until smooth and bright green.

Fluff the pilaf with a fork. Squeeze the fresh lemon juice over the top. Season generously with Salt and Black Pepper.

Drizzle the vibrant Herb Oil over the entire dish. Garnish with the crispy fried Shallots before serving.