Test 1 - Chicken and Lentil Stew

This is a good, simple meal, but I feel like the chicken gets overcooked. I changed the ending of the story. Previously the tale culminated in adding the cooked chicken and bringing it back to a simmer, then cooking for 1-2 minutes. I removed the simmering, figuring the that spinach would wilt enough in a couple of minutes just sitting in the hot lentil broth; this appears to fix the problem.
TO TRY: from http://uktv.co.uk/food/recipe/aid/592678
- Step 1 is to cut 3 strips of bacon into lardons and render the fat in the olive oil to cook the chicken etc. in. There should be a total of 4 Tbsps. of oil/fat used in the recipe.
- omit coriander and replace with Bay leaf and a sprig of thyme
- omit chicken broth and replace with Apple cider
- Rethink - with these alterations, the lemon juice and fresh dill may be out of place. To determine.
2.0 HEY! How about using leftover chicken?


1+ Tbsp. olive oil
8 oz. boneless skinless chicken breast, diced OR 8 oz. leftover chicken
1 carrot, finely diced
4 garlic cloves, minced
1 tsp. coriander, crushed
1/8 tsp. salt
1/4 tsp. pepper
2 cups chicken broth
1/2 cup Du Puy lentils
1 oz. spinach, chopped (or baby)
1 Tbsp. lemon juice
1 Tbsp. chopped fresh dill

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring once or twice until it's no longer pink in the middle, about 2 minutes. Remove the chicken and set aside.
2. Add a bit more oil if you think it needs it, and heat over medium-low heat. Add the carrot, garlic, coriander, salt and pepper and cook, stirring constantly, until fragrant, about a minute. Stir in the broth and lentils and bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender, about 30 minutes.
3. Add the cooked chicken, spinach and lemon juice and cook until heated through, 1 to 2 minutes. Stir in the dill.