Immersed in a rich base of tomatoes, the heartiness of boneless chicken thighs and soothing red lentils find companionship in this warming stew. A fragrant undertone, provided by the North African spice blend known as 'ras el hanout', and a whisper of heat from a generous helping of harissa, ensure a comforting and flavourful experience. The lentils play a key role in the stew: their ability to slowly soften and dissolve into the broth provides a thick and creamy consistency that luxuriously coats the succulent chicken and sliced tender carrots.

A final infusion of fresh baby spinach lends a pop of color and a refreshing divergence from the stew's density. The whole dish is then topped with zesty lemon and an optional inclusion of cool yogurt, offering a bright and tangy contrast to every bite. Pleasingly paired with warm flatbread or crusty bread, it captures every drop and scrap of this heartening stew.

For spice enthusiasts and those who prefer a milder heat, a benefit of this dish is the ability to adapt the spice level according to personal preference. As every harissa brand carries a different heat signature, the ultimate heat quotient relies on your chosen paste. Extra harissa can always be passed around the table for those needing an additional hot kick.

'Ras el hanout' can be sourced from spice aisles of well-supplied supermarkets or from online spice retailers. A mix of fabulous flavors, it can include cumin, coriander, cinnamon, ginger, turmeric, cardamom, and even cloves and pepper. If not easily found, a homemade blend can serve the purpose.

The creators of this divine recipe are Nicole Hopper and Craig Ruff.

The cooking method includes seasoning the chicken evenly with 1/2 teaspoon black pepper and a teaspoon of kosher salt before browning it in olive oil in a Dutch oven. Sauteed onions, garlic and carrots come next, followed by the addition of harissa and ras el hanout until fragrant. The mixture of crushed tomatoes, chicken stock, lentils, and salt are stirred in next, simmered to perfection, and garnished with spinach wilted by the residual heat. The dish is finished with fresh lemon juice and an optional yogurt drizzle before serving. Make sure to serve hot.

For peak freshness and optimal color, try to incorporate the spinach after reheating the stew if you're making it ahead of time. Store the stew in an airtight container in the refrigerator for up to four days.