2 Tablespoons unrefined coconut or olive oil (I use coconut)
1 pound boneless, skinless chicken breast or thighs (or a combination of both), cut into 1-inch pieces
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cumin
4-5 grinds of black pepper
1 pound fresh tomatoes, peeled, seeded and chopped OR 1 14.5 ounce can of diced tomatoes with the juice (I used ½ box of Pomi since I'm not a fan of canned tomatoes)
1½ teaspoons sea salt
1 cup cooked chickpeas
3 cups chicken stock or vegetable stock, preferably homemade
½ cup dried lentils
¼ cup long-grain brown rice
¼ cup chopped fresh cilantro leaves
¼ cup chopped fresh parsley
A couple handfuls of fresh baby spinach leaves (optional, but leafy greens are your friend)
1 lemon, cut into wedges
Instructions
Season the chicken with sea salt and pepper as early as possible.
Heat the oil in a large saucepan over medium heat. Add the chicken pieces in 2 batches and brown on both sides. Remove the chicken from the pot and set aside.
Add the onion, celery and carrot and cook until softened. Add all the spices and cook for 1 minute, stirring constantly to prevent scorching. Add the tomatoes with their juice, chickpeas and 1½ teaspoons of sea salt. Cook until fragrant.
Return the chicken to the pot with any accumulated juices. Add the stock, lentils and brown rice and bring to a boil. Reduce heat to low and simmer, covered for 50 minutes.
Add cilantro and parsley and cook uncovered for 5 minutes or until the chickpeas are heated through. Stir in the spinach leaves, if using. Ladle into individual bowls and serve with a wedge of lemon.
Recipe by Pamela Salzman at https://pamelasalzman.com/harira/