I have cooked this recipe twice now, once with the bone in chicken and once with boneless skinless. We are health concious and usually use boneless skinless anyway. My husband and I both preferred the boneless skinless. We also soaked the lentils about a 1/2 hour before using them and cooked the chicken alot longer in the skillet right off and then longer in a dutch oven on the stove. It is very tasty. I added cumin and basil and omitted the rosemary, as my husband is arab and this dish, done this way, is more like his own culture's food. Also, I added extra lemon. Great dish and eay to make.
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I have cooked this recipe twice now, once with the bone in chicken and once with boneless...