adapted from original by Kitty Morse, Cooking at the Kasbah
In medium Dutch oven or tagine, heat the oil and cook the onions, tomato, chicken, pepper, turmeric, and salt until onions are softened, about 5–8 minutes. Add the water, fenugreek, and cilantro bundle. Bring to boil then reduce heat to a simmer. Cover and cook for 40 minutes then add the lentils and continue cooking until they are tender, about 20 more minutes.
While tagine is cooking, scatter sourdough on a sheet pan, drizzle with olive oil, and toast in a 350° oven for 10 or 15 minutes until hot and beginning to get crispy at edges.
Prior to serving, discard the cilantro bundle. At the table, pass the bread pieces, then ladle chicken, lentils and broth over the top.