Lentils and Chicken

1-1/2 cups dried lentils
4 cups water
1 teaspoon turmeric
1 stick cinnamon
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek
1 teaspoon coriander seeds
2 bay leaves
1/2 teaspoon red pepper flakes
2 tablespoons chili powder
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon salt
1/3 cup raisins
2 tablespoons cider vinegar
1 large chicken breast (uncooked), cut in 1-inch pieces
1 chicken sausage (1/4 lb) sliced (or mild Italian)
2 tablespoons soy sauce
1/4 cup red or white wine (and a glass for the cook)
2 large cloves garlic, peeled and thinly sliced

Rinse the lentils, and put in a large soup pot. Add the water, turmeric, and cinnamon stick. Bring to a boil, then boil over low heat. Check the pot from time to time. You may need to add more water.

While the lentils are cooking, heat a skillet over medium heat, then toast the cumin and fennel seeds. In a grinder, grind together the toasted seeds, fenugreek, coriander, bay leaves, and red pepper flakes. Add the ground spices and the chili powder to the lentils.

In the same skillet, heat 1 tablespoon of the olive oil over medium heat until it shimmers. Add the onions and fry the onions until they are soft and slightly browned. Remove from the heat. Add the onions, salt, raisins, and cider vinegar to the lentils. Turn the heat down to very low heat. Most of the liquid should be absorbed. You may need to add some water to keep the lentils from sticking to the soup pot.

In the same skillet, heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the cut-up chicken breast and the sliced sausage, and brown the meat. Just when the chicken breast loses its pink color, add the soy sauce and wine, turn the heat to low, cover the skillet, and leave on the heat for about a minute. Add the chicken, sausage, with their liquid to the lentils. Add the thinly sliced garlic.

Let the lentils sit for a few minutes, and serve in bowls as a very thick soup, or over rice.