While our preferred method for poaching chicken normally calls for an even lower 155°F water temperature for the juiciest and most tender meat, we speed things up here a bit more by cooking it at a sub-simmer (closer to 180°F). The higher heat poaching is fine in this case since the chicken is folded into the stewy lentils which keeps the meat from drying out.
You can also make this recipe vegetarian by cooking the lentils with water and omitting the chicken.
As the lentils finish cooking, we fry sliced onions in plenty of olive oil over high heat—the goal is to get a fried-onion flavor combined with a melting texture—and then cook them down with plum tomatoes for a bright topping that is finished with a handful of fresh herbs—dill or cilantro both work well.
Directions
In a large pot or Dutch oven, combine chicken with enough water to cover. Add 1 tablespoon (10g) salt and bring to just under a simmer (roughly 180°F/80°C on an instant-read thermometer). Cook, maintaining a sub-simmer as best you can, until chicken registers 160°F (70°C) deep in the thigh, about 45 minutes.
Carefully lift chicken from poaching liquid, allowing it to drain back into pat, then transfer to a work surface and allow to cool. Reserve poaching liquid. Clean the pot or Dutch oven.
In the same pot or Dutch oven, combine 1/2 cup (120ml) oil with garlic and ginger and set over medium heat. Cook, stirring often, until garlic and ginger begin to gently sizzle and are just beginning to turn lightly golden, about 2 minutes. Reduce heat to medium-low and add coriander, cumin, turmeric, paprika, black pepper, and pepper flakes and continue to cook, stirring frequently, until spices are lightly toasted and fragrant, 2 to 3 minutes longer.
