Whole-poached chicken brings layers of flavor to this fragrant, spiced lentil stew. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.
In large pot or Dutch oven, combine chicken with enough water to cover. Add 1 tablespoon salt and bring to just under a simmer roughly 180°F on an instant-read thermometer. Cook, maintaining a sub-simmer as best you can, until chicken registers 160°F deep in the thigh, about 45 minutes.
In the same pot or Dutch oven, combine 1/2 cup 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.
While lentils are cooking, remove skin from poached chicken; if desired, finely mince chicken skin and add it to lentils . Pull meat from chicken bones and shred; discard bones.
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