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Chicken Salad with Herbs and Aleppo Pepper

Chicken Salad with Herbs and Aleppo Pepper

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.


  • 2 tsp. kosher salt plus more
  • 1 Tbsp. Aleppo pepper or ½ tsp. crushed red pepper flakes
  • 4 Tbsp. red wine vinegar, divided
  • 4 Tbsp. plus ½ cup olive oil, divided
  • 3 Tbsp. chopped fresh oregano, divided
  • Freshly ground black pepper
  • 1 3½–4-lb. chicken, cut into quarters
  • ½ cup chopped fresh flat-leaf parsley
  • 3 Tbsp. fresh lemon juice
  • 4 cups baby lettuce leaves, or 1 head of Bibb lettuce, leaves torn
  • ¼ cup fresh cilantro leaves with tender stems

Recipe Preparation

Ingredient info:

  • Za'atar, a Middle Eastern spice blend, is available at Middle Eastern markets and specialty foods stores, and from online sources.


  • Using a large knife, chop 4 garlic cloves; sprinkle with 2 tsp. kosher salt and mash to a paste using the side of the knife blade. Transfer to a small bowl and whisk in Aleppo pepper, 3 Tbsp. vinegar, 2 Tbsp. oil, and 2 Tbsp. oregano; season marinade with black pepper. Place chicken in a resealable plastic bag; add marinade, seal bag, and turn to coat. Chill at least 2 hours or up to 12 hours.

  • Place a rack in middle of oven and preheat to 400°. Remove chicken pieces from marinade, season with salt and pepper, and place on a wire rack set inside a large rimmed baking sheet. Roast until golden brown and cooked through and an instant-read thermometer registers 165° when inserted in the thickest part of thigh, 30–40 minutes. Let stand until cool enough to handle.

  • Meanwhile, place pita bread halves, cut side up, on another large rimmed baking sheet. Drizzle with 2 Tbsp. oil, sprinkle with za’atar, and season with salt. Bake until browned and crisp, 5–8 minutes. Let cool; break into bite-size pieces.

  • Pull chicken meat from bones and cut into bite-size pieces; discard skin and bones. Place meat in a large bowl. Scrape in any juices from baking sheet and toss to combine.

  • Combine parsley, lemon juice, and remaining 2 garlic cloves, 1 Tbsp. vinegar, and 1 Tbsp. oregano in a small bowl. Gradually whisk in remaining ½ cup oil; season with salt and pepper. Let vinaigrette stand 30 minutes; discard garlic.

  • Add pita chips, lettuce, mint, and cilantro to bowl with chicken; drizzle salad with vinaigrette and toss to coat.

  • DO AHEAD: Pita chips and dressing can be made 2 days ahead. Chicken can be roasted and cut into pieces 1 day ahead. Cover and chill chicken and dressing separately. Store pita chips airtight at room temperature.

Recipe by Rebecca Jurkevich,

Nutritional Content

Calories (kcal) 390Fat (g) 23Saturated Fat (g) 3.5Cholesterol (mg) 80Carbohydrates (g) 11Dietary Fiber (g) 1Total Sugars (g) 1Protein (g) 34Sodium (mg) 660Reviews Section

30 Best Ground Chicken Recipes

Bored with drumsticks and tired of thighs? Try these delicious and easy ground chicken recipes to put some more pep in your poultry.

From tacos to burgers, ground chicken is one of those incredibly versatile ingredients that cooks love.

And I&rsquom not just talking quick and easy comfort food.

Ground chicken also can be the centerpiece of a dinner party or a potluck party with recipes like sriracha chicken lettuce cups or grilled chicken kofta.

Juicy, inexpensive, and the basis for a whole host of tempting treats and delicious dinners, ground chicken is your next go-to pantry staple!

Recipe Summary

  • 3 tablespoons olive oil
  • 1 tablespoon minced onion
  • 1 clove crushed garlic
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon ground sage
  • ¼ teaspoon dried marjoram
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon hot pepper sauce
  • 4 bone-in chicken breast halves, with skin
  • 1 ½ tablespoons chopped fresh parsley

Preheat oven to 425 degrees F (220 degrees C).

In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.

Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.

Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Easy dinner recipes: Chili, salad and more quick chicken ideas

Looking for simple dishes for fall? It doesn’t get much easier than a quick chicken chili. If you love pomegranate, you can’t beat grilled chicken breasts with pomegranate-walnut sauce. And chicken salad garnished with dried cranberries and roasted almonds works well as a main dish or colorful side.

Jason’s chicken chili: For this 60-minute chili, shredded rotisserie chicken is simmered with kidney beans, jalapeño, tomatoes, diced peppers, cilantro, garlic and a medley of spices. It makes a great dinner, and even better leftovers.

Cayenne Cafe chicken with pomegranate-walnut sauce: This simple grilled chicken dish highlights the fruit in a rich garlic-walnut sauce that plays the tartness of the pomegranate against the sweetness of dark brown sugar.

consider flank steaks with fresh chimichurri sauce. The sauce -- a little garlic, red wine vinegar, oil, fresh herbs and a touch of lemon juice -- comes together in almost no time, and those steaks will grill up in minutes. - See more at:
Curious Palate’s chicken salad: Shredded chicken is tossed with aioli and pesto, and served with a salad of tomato and green onion. Garnish the salad with roasted almonds and dried cranberries for serving. The recipe includes directions for roasting a chicken, though you can save time substituting a rotisserie chicken from the market.
You can find all of the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]

Jason’s Deli’s chicken chili

1/4 cup diced onion, ¾-inch dice

1 1/2 teaspoons vegetable oil

2 tablespoons chopped garlic

1/4 cup diced red bell pepper, ¼-inch dice

1 teaspoon salt, or to taste

1 tablespoon chili powder

1 cup canned diced tomatoes

1 cup canned dark red kidney beans, rinsed and drained

1 tablespoon diced jalapeño pepper, ¼-inch dice

1 1/2 teaspoons chopped cilantro

1 1/2 tablespoons diced canned green chile, 3/8-inch dice

3 cups shredded rotisserie chicken

In a small saucepot, cook the onion in the oil over medium-low heat until translucent. Add the garlic and cook until aromatic, about 1 more minute. Stir in the bell pepper, flour, salt, chili powder and cumin and continue to cook until the spices are aromatic, about 1 minute. Add the tomatoes, broth, beans, jalapeño, cilantro and green chile. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Finally, add the chicken and continue to simmer, covered, until the chili is nicely thickened, about 20 minutes.

Cayenne Cafe chicken with pomegranate-walnut sauce

Note: Adapted from chef Noura Elnasser at Cayenne Cafe. To toast the walnuts, place them on a baking sheet in a 350-degree oven for about 8 minutes, until toasted. The restaurant serves this over rice pilaf.

4 boneless chicken breasts Salt 1 teaspoon black pepper, plus more for seasoning the chicken 1/4 cup light olive oil, plus more for brushing the grill 1/4 cup puréed pureed fresh garlic (about 16 cloves) 2 cups chopped toasted walnuts 1/4 cup pomegranate molasses, plus additional to taste 1/4 cup dark brown sugar, plus additional to taste 1 1/4b to 1 1/2 cups chicken broth

1. Heat a grill over medium-high heat. Slice each chicken breast on the bias into three crosswise pieces. With a mallet, pound each piece between two pieces of plastic wrap to one-fourth-inch thick. Season each piece lightly with salt and pepper. Lightly oil the surface of the grill, and place the chicken on the grill. Grill each piece about 2 minutes on each side, until cooked through. Remove and set aside to in a warm place.

2. In a medium saucepan, heat the oil over medium heat until warmed. Add the garlic and cook, stirring constantly, until the garlic just begins to color, about 2 to 3 minutes. Remove from the heat.

3. Add the walnuts, pomegranate molasses and brown sugar and stir to combine. If the mixture is too thick, add just enough chicken broth until thin enough to stir.

4. Return the pan to medium heat. Heat the mixture, stirring in additional chicken broth just a little at a time, until the mixture has a sauce-like consistency (it will be thick but pourable). The sauce should be dark. The sauce should have a nice balance of sweet and sour flavors, but it can be adjusted with a little extra brown sugar or pomegranate molasses. Pour the sauce over the chicken and serve immediately. Extra sauce can be saved for another use.

Each serving: 511 calories 40 grams protein 23 grams carbohydrates 3 grams fiber 30 grams fat 4 grams saturated fat 94 mg. cholesterol 221 mg. sodium.

The Curious Palate’s chicken salad

Total time: 45 minutes, plus roasting and cooling time for the chicken

Note: Adapted from the Curious Palate in Mar Vista. The restaurant uses smaller chickens (Rocky Jr. brand) we tested with a larger roasting chicken and assembled the salad with canned roasted tomatoes.

Everyday Chicken Shawarma

Everyone should have a go-to shawarma recipe that doesn&rsquot require having an upright spit in your kitchen. A loose interpretation of the New York Times version, my everyday shawarma is quick and easy to prepare and is one of those dishes where you dump the entire spice drawer into the recipe to infuse the meat with a deep savory flavor. Pair this with the Magical Herb Tahini Sauce and wrap it up in some crisp lettuce leavesor flatbread. This is also delicious shredded over Chopped Rainbow Salad with Crispy Lavash or Fennel Fattoush Salad with Pistachios.


  • 2 lb (907 g) boneless, skinless chicken thighs
  • 1 / 4 cup (60 ml) olive oil
  • 5 garlic cloves, chopped finely
  • 2 lemons, zested and juiced
  • 1 ½ tsp (4 g) ground sumac
  • 1 / 2 teaspoon Aleppo pepper flakes
  • 1 / 2 teaspoon ground allspice
  • 2 teaspoons (5 g) ground cumin
  • 2 teaspoons (5 g) paprika
  • 1 teaspoon ground turmeric
  • 1 / 4 teaspoon ground cinnamon
  • 1 teaspoon kosher salt

  • To Serve
  • Pita bread
  • Magical Herb Tahini Sauce
  • Chopped salad
  • Fresh herbs
  • Lemon wedges


Preheat the oven to 400°F (204°C).

In a large bowl, combine the chicken thighs with the oil, garlic, lemon zest and juice, sumac, Aleppo pepper, allspice, cumin, paprika, turmeric, cinnamon and salt and coat everything well. Cover with plastic wrap and marinate in the fridge for at least 20 minutes and up to an hour, the longer the better.

Transfer the chicken to a foil-lined baking sheet. Pour the marinade over the chicken. Bake for 30 to 35 minutes until the chicken is cooked through. For extra crispy edges, increase the heat to 425°F (218°C) and continue cooking for 8 to 10 minutes.

Remove the chicken from the oven and allow it to rest for 5 minutes before cutting into it then cut the chicken into slices.

Serve with pita bread, tahini sauce, chopped salad, fresh herbs and lemon.

Tip: If you’d like to substitute chicken breasts for thighs, use a rolling pin to pound the chicken to an even thickness. This will tenderize the chicken and help it to be just as moist as the chicken thighs.

Reprinted with permission from The Weeknight Mediterranean Kitchen by Samantha Ferraro, Page Street Publishing Co. 2018.

Chicken Shawarma can be marinated in a variety of spices and aromatics, but this one uses garlic, lemon, Aleppo pepper, sumac, cinnamon, allspice, turmeric, cumin and paprika.

Although both a gyro and shawarma are slices of meat packed together and roasted on a vertical spit. A gyro is usually made of beef and lamb, then topped with tzatziki, tomato and onion and wrapped in a pita. Shawarma is a similar dish, but there are more variations in the preperation. If can be almost any kind of meat, and the spices vary depending on the recipe.

This recipe is a perfect weeknight meal. The chicken can marinate in about 20 minutes, then roasts on a sheet pan. Cover the pan in foil for easy cleanup.

Don’t forget to enter my giveaway for The Weeknight Mediterranean Kitchen over on Instagram! And if you missed it, don’t worry, the book is available on Amazon!


  • No potatoes: use sweet potato instead, or swap them out for any other veggie (squash or even cauliflower would be great).
  • No dairy: omit the Greek yogurt in the marinade and feta on top.
  • Fresh herbs: use another type of fresh herb such as parsley or basil.
  • Aleppo pepper: omit, or substitute with red pepper flakes.
  • Shallots: omit them in the marinade, or use some thinly sliced red onion.
  • Chicken thighs: use chicken breast, or boneless thighs for a quicker cook time.


For the duqqa:

Heat the oven to 325°F. Leaving the cloves intact, peel the garlic, trim the ends, and slice it as thinly and evenly as you can. Trim both ends of the shallot, halve it lengthwise, and thinly slice it too. Place both in a cold pan with the oil and set it over low heat until they're a deep, even golden, 30 to 40 minutes stir occasionally to make sure the heat circulates evenly (this builds flavor without any bitterness, so don't try to speed it up with a higher flame).

Roast the pistachios on a rimmed baking sheet while the garlic and shallots cook. Remove them from the oven when they're fragrant, 7 minutes or so.

Line a plate with paper towels. Strain the garlic and shallots over a clean bowl and spread them on the plate in an even layer to drain. Wipe out the pan and fill it with the oil from the bowl along with the coriander seeds, black sesame seeds, and white sesame seeds. Toast, still over low heat, until they're crunchy and aromatic, another 8 minutes or so. Drain on the same plate as the shallots and garlic.

Add the shallots, garlic, and seeds to a large zip-top bag with the nuts, pink peppercorns, salt, sumac and Aleppo. Pound it with a rolling pin or mallet, just until everything is roughly crushed (if you prefer a more homogenous texture, chop the nuts by hand before you add them to the bag).

For the tahini mayo:

Combine the egg yolks, tahini, lemon juice, water and salt, preferably in a food processor and otherwise with a good whisk.

Slowly drizzle in the olive oil with the blender still going (or while you whisk vigorously) and continue to blend until it's extremely thick and velvety. Be thorough in this step, because a tight emulsion is the difference between all those flavors hitting you in equal measure rather than having them fall flat.

Once the mayonnaise is nice and smooth, you can use it right away or refrigerate it for a couple of days.

For the chicken salad:

In a large stockpot, combine the chicken, water, 1/4 cup salt, herbs and garlic. Add the water, topping it off with more if necessary until the chicken is completely submerged. Squeeze in the lemon and drop it in.

With the heat on medium-low, bring the pot just up to a mellow simmer, then turn the heat down to low and let the chicken slowly, gently cook with the broth bubbling around it. When you glance into the pot, bubbles should be going under the surface but not actively moving — which is how the meat stays moist.

Check the chicken by cutting into the thickest part of the leg it's ready when it's no longer pink at the center. This can take up to 2 hours, depending on the size of the chicken and the power of your stovetop, but check it after 1 hour and then every 10 or 15 minutes after that. When it's ready, pull the chicken out to cool strain the broth and save it for another time (you can cool it completely and freeze it).

Once the chicken is cool enough to handle, pull all the meat off the bone, being mindful not to bring along the tendons or excess fat. Give it an even chop, then combine it in a bowl with the tahini mayo, scallions, 1/2 teaspoon salt and lemon zest. Stir in the duqqa shortly before serving. This is a great thing to have in the fridge all week, but it's equally good day of.

Lemon and Apricot Cinnamon Chicken

This is a happy jumble of flavors in which there's just enough cinnamon to perfume the dish rather than carry it in the direction of something sweet the blend of red and black peppers gives it depth.

Cold leftovers make a nice lunch salad the next day. Serve with a green salad.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


Fill a deep saucepan with water and bring to a boil over medium-high heat add a good pinch of the salt and the orzo. Cook according to the package directions.

Meanwhile, coarsely chop the parsley and dill fronds (both to taste reserve the stems for stock, if desired). Cut the chicken crosswise into bite-size strips/planks.

Drain the orzo, reserving 3 tablespoons of the pasta cooking water, then return to the pan. Stir in the butter and a generous pinch of salt, then the fresh herbs and Aleppo pepper.

Cut the onion into small dice. Coarsely chop the apricots, or cut them into 1/4-inch slices.

Heat the oil in a large skillet, preferably nonstick, over medium-high heat. Once the oil shimmers, add the chicken and stir-fry for 2 to 3 minutes, so it loses its raw look the pieces may not all be cooked through. Add the onion and almonds cook for about 6 minutes, stirring a few times, until the onion has softened and the chicken is cooked through.

While the chicken mixture is cooking, cut the lemons in half and squeeze their juice.

Reduce the heat to medium add the lemon juice, cinnamon, black pepper and a generous pinch of salt. Add the reserved pasta cooking water and continue to cook for a minute or so. Add the cornstarch, stirring until slightly thickened.

Add the orzo mixture to the skillet, stirring gently to incorporate. Once it has warmed through, stir in the apricots and remove from the heat.

Serve warm, drizzled with a little oil and sprinkled a final pinch or two of salt and with more of the Aleppo pepper, if desired.

Recipes: A weeknight meal that makes the most of classic Middle Eastern ingredients

Muhammara. Connie Miller of CB Creatives

Looking to spice up a weeknight menu takes us to the Middle East, where herbs are treated like salad greens and bold flavors are easy with the right ingredients. We start with muhammara, a hummus-like puree of red peppers, walnuts, pomegranate molasses and toasted cumin, scooped up with flatbread. Savory chicken cutlets with a crispy za’atar-spiced breading come balanced with a simple salad of fresh parsley and a bright lemon vinaigrette. And on the side, mujaddara pairs earthy lentils and basmati rice with bay, cumin, and crispy, caramelized onions.

Muhammara is a spicy-tart dip for flatbread made from walnuts and roasted red peppers. The name comes from the Arabic word for reddened. The dish originated in Syria, where it often is served alongside hummus and baba ganoush.

Aleppo pepper is made from ground dried Halaby chilies it tastes subtly of cumin and fruit, with only mild heat. Look for it in well-stocked markets and spice shops, but if you cannot find it, simply leave it out — the muhammara will still be delicious. Serve with flatbread or vegetables for dipping or use as a sandwich spread.

Remember to pat the roasted peppers dry after draining them. Excess moisture will make the muhammara watery in both flavor and consistency.

1 7-inch pita bread, torn into rough pieces

2 12-ounce jars roasted red peppers, drained and patted dry (2 cups)

1 teaspoon Aleppo pepper (optional see headnote)

½ teaspoon red pepper flakes

Kosher salt and ground black pepper

3 tablespoons pomegranate molasses, plus more to serve

2 tablespoons lemon juice

6 tablespoons extra virgin olive oil, plus more to serve

Chopped fresh flat-leaf parsley, to serve

In a small skillet over medium heat, toast the cumin, stirring, until fragrant, about 30 seconds. Remove from the heat and set aside.

In a food processor, process the pita bread and walnuts until finely ground, about 45 seconds. Add the cumin, roasted peppers, Aleppo pepper (if using), pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. Process until smooth, about 45 seconds, scraping the bowl as needed.

Add the pomegranate molasses and lemon juice and process until combined, about 10 seconds. With the machine running, drizzle in the oil. Taste and season with salt and pepper, then transfer to a serving bowl. Drizzle with additional pomegranate molasses and oil, then sprinkle with parsley.

Za’atar Chicken Cutlets and Lemon-Parsley Salad. Connie Miller of CB Creatives

Za’atar Chicken Cutlets and Lemon-Parsley Salad

This dish is inspired by Ana Sortun, who often uses the za’atar spice blend — which typically includes sesame seeds, sumac, thyme, oregano, marjoram, and salt — at her Oleana restaurant in Cambridge. Her recipe for crispy lemon chicken with za’atar calls for making a lemon confit and stuffing it under the skin of whole halves of deboned chicken along with cubes of butter. We take a simpler tack and coat chicken cutlets in a flour-za’atar mixture. We also use lemon zest and juice in our sauce, along with tart and smoky Aleppo pepper, which has a fruity, moderate heat. If you can’t find Aleppo pepper, sweet paprika is a decent substitute, but add a pinch of cayenne for a touch of heat.

Boneless, skinless chicken cutlets are ideal for fast cooking and are widely available. If you substitute chicken breasts, pound the meat first, using a meat mallet or heavy skillet to flatten them to an even ¼-inch thickness.

1½ pounds boneless, skinless chicken breast cutlets (4 cutlets), pounded to ¼-inch thickness

¼ cup plus 1 teaspoon za’atar

3 tablespoons all-purpose flour

2 tablespoons plus 1 teaspoon olive oil, divided

¾ cup lightly packed fresh flat-leaf parsley

2 scallions, thinly sliced on the diagonal

½ teaspoon lemon zest, plus 1 tablespoon lemon juice

2 tablespoons pomegranate molasses

3 tablespoons finely chopped walnuts

Season the chicken all over with salt. In a wide, shallow dish, combine ¼ cup of the za’atar, the flour, and the pepper.

In a 12-inch skillet set over medium-high heat, add 2 tablespoons of the oil and heat until shimmering. One cutlet at a time, transfer the chicken to the za’atar mixture, coating and pressing all sides. Add the cutlets to the pan and cook for about 3 minutes per side, or until well browned. Transfer to a platter.

In a medium bowl, mix together the parsley, scallions, lemon zest and juice, the remaining 1 teaspoon of oil, and a pinch of salt. Toss to coat. Drizzle the molasses evenly over the chicken, then mound the greens over the cutlets. Sprinkle with walnuts and the remaining za’atar.

Lebanese Lentils and Rice With Crisped Onions (Mujaddara). Connie Miller of CB Creatives

Lebanese Lentils and Rice With Crisped Onions (Mujaddara)

Rice and lentils with caramelized onions is a much-loved food in the Middle East. This is our take on the version we tasted in Lebanon. The rice and lentils are simmered together in the same pot, with the lentils getting a 10-minute head start so both finish at the same time. Meanwhile, the onions are fried until crisp and deeply caramelized — almost burnt, really — to coax out a savory bittersweet flavor.

Serve mujaddara hot, warm, or at room temperature, with a dollop of plain yogurt. It’s a delicious accompaniment to grilled or roasted meats, but it’s also hearty enough to be the centerpiece of a vegetarian meal.

Make sure to use brown lentils French green lentils (Puy lentils) won’t get the right texture. Even when fully cooked, green lentils retain a firm, almost al dente texture, while brown lentils take on a softness that combines well with the rice.

Don’t worry if the onions turn quite dark at the edge of the skillet deep browning is desirable. But do stir the browned bits into the mix to ensure the onions color evenly. However, if the onions brown deeply before they soften, lower the heat a notch or two and keep stirring until the pan cools slightly.

4 medium garlic cloves, smashed and peeled

Kosher salt and ground black pepper

1 cup brown lentils, rinsed and drained

1 cup basmati rice, rinsed and drained

1/3 cup extra virgin olive oil

2 medium yellow onions, halved and thinly sliced

1 bunch scallions, thinly sliced

Plain whole-milk yogurt, to serve

In a large Dutch oven over medium-high heat, combine 5 cups water, the garlic, bay leaves, cumin, allspice, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, then stir in the lentils and reduce to medium. Cover and cook, stirring occasionally and adjusting the heat to maintain a simmer, until the lentils are softened but still quite firm at the center, about 10 minutes.

Stir in the rice and return to a simmer. Cover, reduce to medium-low heat, and cook until the liquid is absorbed and the lentils and rice are tender, about 25 minutes.

Meanwhile, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions and cook, stirring only occasionally at the start then more frequently once browning begins at the edges of the pan, until the onions are deeply caramelized and crisped, 10 to 15 minutes adjust the heat if the onions brown too quickly. Using a slotted spoon, transfer the onions to a paper towel-lined plate and spread evenly. Sprinkle with ¼ teaspoon salt and set aside the onions will crisp as they cool.

When the lentils and rice are tender, remove the pot from the heat. Uncover and lay a kitchen towel across the pan, then replace the lid and let stand for 10 minutes.

Using a fork, fluff the lentils and rice, removing and discarding the bay. Taste and season with salt and pepper. Stir in half the scallions, then transfer to a serving bowl. Top with the fried onions and remaining scallions. Serve with yogurt on the side.