If you look at a recipe book from a hundred years ago, you’ll notice that it reads more like a list of suggestions than specific, step-by-step guide. These days, recipes tend toward precise measurements and detailed instructions; this leads to more predictable results, but also to anxiety about experimentation. Home cooks and bakers often forgo recipes if they can’t find all the ingredients and miss out on lots of tasty dishes. But most recipes are still quite tasty even if you must make a substitution or leave out a spice.

This chicken and lentil stew is based on a classic Spanish dish. It's scrumptious as written, but you can also make it your own with a bit of curry powder, cayenne, or your favorite spice blend. Warm ginger, pungent garlic, and aromatic paprika create a flavorful sauce without overwhelming.

2 pounds chicken thighs, cut into large chunks
5 cloves garlic, minced
1 tablespoon ginger, peeled and grated
1½ cups green or brown lentils
2 cups chicken broth
1 14 oz. can crushed tomatoes
1 tablespoon paprika
2 tablespoon cold butter
1½ teaspoons salt
¼ teaspoon pepper
cilantro for serving (optional)

1. In a 6-quart slow cooker, add in chicken, garlic, ginger, lentils, chicken stock, crushed tomato, paprika, salt, and pepper. Mix well.

2. Cook on high for 3½ hours.
To finish, stir in cold butter until completely melted. Then serve with fresh cilantro.

Pro tip: For a more pronounced flavor, sauté the ginger, garlic and paprika in an additional tablespoon of butter over medium heat for 2 minutes, then add ¼ cup of the broth to deglaze, before adding to slow cooker.

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