Whole roasted chicken with sautéed onions and tomatoes adds a variety of flavors to this fragrant and filling spiced lentil stew.
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Chicken with tomato and lentils
Serious Mealtimes / Daniel Gritzer
Very loosely inspired by a Middle Eastern dish called haleem that comes in many forms but sometimes includes meat stewed with spiced lentils and topped with fried onions this recipe features stewed lentils with a fragrant blend of spices including coriander seeds cumin and turmeric. Garlic and ginger provide an aromatic base of flavor.
We start by poaching a whole chicken: the skin is (optionally) minced very finely and added to the lentils as they simmer and blend into the mixture adding a richer flavor to the dish. The poaching broth is used to cook the lentils themselves and the meat is shredded and mixed into the lentils before serving.
