1 1/2 cups lentils (I use the tri-colored mix)
2 1/2 pounds boneless, skinless chicken thighs, trimmed
1 tablespoon butter
2 teaspoons extra-virgin olive oil
2 red onions, chopped
5 cloves garlic, finely chopped or generous squeeze from tube
1 tablespoon minced fresh ginger or squeeze from tube
1 tsp. Cumin powder
1 tsp. Chili powder
1 tsp. Curry powder
½ tsp. Cayenne powder
1 tsp. Coriander Chutney (optional – found in Indian grocery or section of
1/2 cup red wine
1 14-ounce can low sodium diced tomatoes
¼. C. Tamarind/Date Sauce (optional – found in Indian grocery or section of store)
2 cups reduced-sodium chicken broth
Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils.
Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add spices and chutney and cook, stirring, until very fragrant, 2 to 4 minutes. Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in Tamarind sauce and tomatoes with their juice.
Add the onion mixture to the slow cooker on top of the chicken, then pour in broth. Cover and cook until the chicken is falling-apart tender, 4-5 hours on High or 6-7 hours on Low. Stir the stew to combine.