1 ½ pounds bone-in split chicken breasts, trimmed

Salt and pepper

1 tablespoon extra-virgin olive oil

1 onion, chopped fine

1 teaspoon grated fresh ginger

1 teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

Pinch saffron threads, crumbled

1 tablespoon all-purpose flour

10 cups chicken broth

¾ cup green or brown lentils, picked over and rinsed

1 (15-ounce) can chickpeas, rinsed

4 plum tomatoes, cored and cut into ¾-inch pieces

⅓ cup minced fresh cilantro

¼ cup harissa, plus extra for serving

1. Pat chicken dry with paper towels and season with salt

   and pepper. Heat oil in Dutch oven over medium-high heat

   until just smoking. Brown chicken lightly, about 3 minutes

   per side; transfer to plate.

2. Add onion to fat left in pot and cook over medium

   heat until softened, about 5 minutes. Stir in ginger, cumin,

   paprika, cinnamon, cayenne, ¼ teaspoon pepper, and

   saffron and cook until fragrant, about 30 seconds. Stir in

   flour and cook for 1 minute. Slowly whisk in broth, scraping

   up any browned bits and smoothing out any lumps, and

   bring to boil.

3. Stir in lentils and chickpeas, then nestle chicken into pot

   and bring to simmer. Cover, reduce heat to low, and simmer

   gently until chicken registers 160 degrees, 15 to 20 minutes.

4. Transfer chicken to cutting board, let cool slightly, then

   shred into bite-size pieces using 2 forks, discarding skin and bones. Meanwhile, continue to simmer lentils, covered, for 25 to 30 minutes.

5. Stir in shredded chicken and cook until heated through,

about 2 minutes. Stir in tomatoes, cilantro, and harissa and

season with salt and pepper to taste. Serve, passing extra

harissa separately.