Coconut and Red Lentil Chicken Stew

For you, dal-ings

Last week my friend

Alexis deBoschnek

and I were recipe brainstorming via text - (which we often do) as we’re very much always on the same page about what to cook. This round, we thought it would be fun instead to agree on four main ingredients and not tell each other what we were making and then share it with you all next Friday in our separate newsletters. So if you’re not signed up for Side Dish, you should be! You’ll get two recipes from two different points of view.

We decided on chicken, citrus, olives and fennel. Our conversation went a bit like this….

It’s going to be a lot of fun!

I also saw Alexis making dal tadka on IG earlier this week, which inspired the idea for this week’s recipe. I wanted something stewy and comforting with warming spices served in a bowl and this hits all the notes. I used boneless, skinless chicken thighs, but you could use breasts instead or you could leave them out and keep the dish vegetarian. Either which way will be a win. I like serving this dish over steamed jasmine rice and although not traditional at all, I like adding some crispy shallots over top. It’s very, very good.

Quickly, before we jump to the recipe, my favorite linen brand Atelier Saucier is having a cuckoo sale, click here for 40% off. No code needed.

And, on Tuesday, May 6 in partnership with the James Beard Foundation, I will also be hosting a talk with the incredible Peter Som about his new cookbook Family Style. Please join us! You can get tickets here.

I hope you can join us!