Sheet Pan Smoked Paprika and Saffron Chicken Thighs with Warm Spiced Lentils and Yogurt

Preheat the oven to 400°F (200ºC).

Warm chicken stock and place saffron in the warm stock. Let sit for 10 minutes.

In a bowl, large enough to hold all ingredients, mix together the salt and pepper, thyme, smoked paprika, brown sugar, olive oil and saffron stock.

Place chicken and tomatoes in the bowl and toss well to coat.

Cover and let sit in the refrigerator for at least 1 hour, or overnight.

Place chicken in a parchment lined roasting pan. Spread evenly over bottom of roasting pan and turn chicken pieces skin side up.

Sprinkle with salt and pepper.

Roast in the oven until the internal temperature reaches 165°F (74°C) when inserted into the thickest part of the thigh, about 35 minutes.

Put the lentils and bay leaves in a pot with 1 quart of water and bring to a boil.

Turn the element down to a simmer and cook for 20-30 minutes until lentils are cooked but still firm (al dente). Drain any remaining water.

Heat 1 tbsp of the olive oil in a small pan and fry the onions until they are golden and softened.

Add the garlic and sweat for 1 minute.

Stir in the spices.

Add the onion spice mixture to the lentils.

Cool the lentil mixture.

When cool, stir in the yogurt, spinach, ¼ cup cilantro, ¼ cup mint and lemon juice and remaining olive oil.

Season with salt and pepper.

To serve, place a portion of lentils in the centre of a plate and place chicken on top of the lentils.

Drizzle with a scant amount of honey and sprinkle with remaining mint and cilantro.