When kneading the dough, it should be slightly tacky, not dry. This recipe may be doubled. Pitas can be baked ahead of time and frozen, with parchment layered between them, then wrapped in foil and plastic wrap. Defrost, then toast in skillet as per recipe.
Ingredients
One 3 1/2-pound (1.6kg) chicken
1 tablespoon (10g) kosher salt, plus more for seasoning
1 cup (240ml) extra-virgin olive oil, divided, plus more for drizzling
4 medium cloves garlic, minced
One 1-inch knob fresh ginger, peeled and minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon freshly ground black pepper
Large pinch red pepper flakes
1 1/2 pounds (680g) green, French green (Le Puy), or yellow lentils
1 bay leaf
2 large (10-ounce; 280g) yellow onions, sliced 1/2-inch-thick
1 pound (450g) plum tomatoes, cut into 1-inch pieces
2 tablespoons minced fresh dill or cilantro
When lentils are tender and beginning to break down, add shredded chicken and continue to cook, stirring often to prevent sticking and adding poaching liquid or water little by little as needed to keep lentils from becoming overly thick and sludgy, until some of the lentils have begun to break down and thicken the stew, about 15 minutes longer. Discard bay leaf. Season with salt and keep warm.
Meanwhile, in a large 12-inch stainless steel or cast iron skillet, heat remaining 1/2 cup (120ml) oil over high heat until very lightly smoking. Add onions, season with salt, and cook, stirring often, until deeply browned in spots and beginning to soften, about 15 minutes; lower heat as needed to prevent burning. Add tomatoes and cook, stirring frequently, until tomatoes begin to break down, about 7 minutes; reduce heat even more as needed to prevent burning. Remove from heat, stir in dill or cilantro, and season with salt to taste.
Ladle lentils into individual serving bowls and top with onion-tomato mixture. Drizzle lightly with olive oil, and serve.
