Harissa-inspired chicken thighs and lentils

Season chicken thighs to your taste. Heat a sauté pan with oil to medium-high and cook seasoned chicken thighs until brown on each side, then set aside. Sauté garlic and onions until translucent. Add in tomato sauce, diced tomatoes, and spices, then reduce heat to medium-low. Add rinsed lentils and stock to the pan and cook for approximately 25 minutes, until lentils are tender. In the meantime, I would recommend cooking the chicken thighs in the air fryer for 15 minutes at 400°F (200°C) or until the thighs are cooked through. Once thighs are cooked through and most of the stock has been absorbed into the mixture, add the chicken thighs back to the pan and top with cilantro. Enjoy!