Chicken Tikka Lentil Skillet

• chicken breastcut into bite-size pieces20 oz
• lentils1 cup
• diced tomatoes2 can
• spinach4 cup
• onionfinely diced1/2 lb
• garlicminced2 clove
• gingerfinely grated1 oz
• garam masala2 tsp
• paprika1 tsp
• canola oil4 tsp
• kosher salt3/4 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion, mince the garlic, and finely grate the ginger. Cut the chicken breast into bite-size pieces. Do not rinse the chicken. Pat it dry, season it with the salt, pepper, paprika, and garam masala, and keep it separate from the vegetables.
2. 2Heat the canola oil in a deep skillet over medium heat. Add the onion and a pinch of the salt. Cook for 4-5 minutes, until translucent and softened. Add the garlic and ginger and cook for 30-60 seconds, until fragrant.
3. 3Stir in the lentils and diced tomatoes with enough water to cover them. Bring to a gentle simmer and cook for 18-22 minutes, until the lentils are tender and the sauce is thickened.
4. 4Nestle in the chicken, cover, and simmer for 8-10 minutes, stirring once, until the chicken reaches 165°F (74°C) at the thickest piece. Wash the board, knife, and your hands with soap and water before touching anything else.
5. 5Fold in the spinach and cook for 1-2 minutes, until wilted. Taste and adjust the salt and pepper.