Heat some oil in large heavy-based casserole dish. Brown the chicken pieces over low heat,
Meanwhile thinly slice the onion, garlic, bell pepper and carrot. Tear the cauliflower into small florets. Rinse the lentils well.
When the chicken pieces have changed their colour, transfer them to a plate.
Add more oil, if needed, to the pan, then gently sauté the onion for 5 minutes. Add the chopped garlic, bell pepper and carrot. Stir for a minute, then add the spices & dried herbs and stir again. Also add a pinch of chilli flakes, if liked.
Add the tomato and chilli pastes, stir again for a few seconds to coat everything well, then add the lentils, bay leaf, star anise and tomatoes. Season with salt & pepper.
Pour in enough water to cover the vegetables, then bring to the boil.
Put back the chicken pieces, cover the dish with a lid and gently simmer for about 30 minutes until the chicken pieces have cooked through. You should get a thick sauce - if it’s not, reduce it by turning up the heat.
When you’re happy with the thickness of the stew, add the spinach, put the lid on and cook for 3 minutes, then turn off the heat and rest for 5 minutes.
Take the lid off and stir through the stew the wilted spinach, then serve with a squeeze of lemon juice and coriander leaves scattered on top.