Ethiopian Chicken Lentils (Doro Wat)

I have my wonderful job to thank for this gift, and you get the finished recipe before they do, so you should feel loved. This came in a nifty recipe pack sample to us at work, and we have each tinkered with it on our own, making it what we want. The best part of this recipe was my sweet Joseph, who usually strikes out in the "complimenting my crazy experiments" department, texted me the next day to let me know it was the best lunch he had enjoyed ALL MONTH! I take immense personal fulfillment through his enjoyment of my efforts, so this was a home run for me! Forgive me for not having step by step pics at the moment, I'm sure I will be making this many more times, so they will come! This recipe doesn't require an extra trip to the ethnic store (well for me, that is) so I can make it any time, no planning necessary!

Ethiopian Chicken Lentils (Doro Wat, minus egg)

2 lbs chicken (I used bone in, skinned)
1 Tbs lemon juice
1 tsp salt
1 Tbs olive oil
1 medium onion, sliced to 1/2" thin pieces
3 cloves garlic, chopped or sliced thin
1 Tbs chopped fresh ginger root OR 1 1/2 tsp ground ginger
1 tsp fenugreek
1 tsp cardamom
1/2 tsp cloves
1 1/2 tsp paprika
1 1/2 tsp cinnamon
1 tsp cayenne
1 Tbs chili powder
2 Tbs butter
2 c water
1 c lentils, rinsed

rice and naan for serving

Rinse chicken and pat dry. Rub with lemon juice and 1/2 tsp salt. Let marinate 30 minutes. (Chop your onion, garlic and ginger and gather your seasonings while it marinates)
In a large thick bottomed pot or cast iron dutch oven, heat olive oil. Pat excess moisture off chicken pieces, to ensure browning, add to hot oil in pot and brown on all sides, about 10 minutes. Remove from pot and keep warm.
In the same pot, dry cook onions, stirring occasionally until soft and starting to brown, about 10 minutes. Add garlic, ginger and fenugreek and sautee another 3 minutes, until fragrant. Add cardamom, cloves, paprika, cinnamon, cayenne, chili powder, remaining salt and butter. Stir and continue to cook 3-5 minutes to release the aroma of the spices. Add rinsed lentils, chicken and water, ensuring plenty of water to cook the lentils. Reduce heat and simmer until lentils are tender and chicken is no longer pink, about 25 minutes. Serve over rice with naan.