3 tablespoons coconut oil ۬

1 pound bone-in organic chicken  legs and thighs

۬1 cup onion, small dice ۬

½ cup celery, small dice €¨

½ cup carrots, small dice €¨

2 tablespoons sumac ۬

1 teaspoon smoked paprika ۬

1 tablespoon garlic, minced ۬

2 tablespoons tomato paste

۬1 cup French lentils

€¨ ¼ cup red wine €¨

¼ cup green olives   €¨

4 cups vegetable or chicken  stock

€¨salt and black pepper  to taste

For Za’atar Yogurt Sauce

€¨ ¾ cup yogurt €¨

1 tablespoon za’atar

۬1 teaspoon ginger ۬salt and black pepper to taste

۬1 tablespoon cilantro, chopped

In a   large braising pan, heat coconut oil, season chicken with sea salt, and sear for 1 minute on  each side or until golden brown. Remove and reserve  chicken.

In the same  pan, sweat the onions, celery, and carrots on low heat with the lid on until  tender. Add the sumac  and smoked paprika and raise the heat to medium to allow  the spices to bloom. Add garlic and cook for 30  seconds, then add tomato paste  and cook on low for 2 to 3 minutes.

Mix in  lentils and deglaze with the red wine. Spread lentil mixture evenly across the  bottom of the pan. Sprinkle  olives across the mixture and place chicken on top.  Add stock and bring to a simmer. Place a lid on the pan  and finish in a 350-degree oven for 1 hour, or until lentils are tender and chicken has reached an internal  temperature of 165  degrees F.

To make the sauce, combine all ingredients.  When chicken is finished, remove from pan. Reduce lentil mixture to desired consistency. Adjust seasoning with  salt and  pepper.  To serve, spoon lentil mixture onto a plate, then place chicken on top and drizzle with  za’atar sauce.