Chicken-Lentil Stew With Roasted Rainbow Peppercorns

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15 whole rainbow peppercorns (see note)

2 tablespoons oil

1 tablespoon minced fresh ginger

2 large garlic cloves, minced

1/2 cup minced shallots

1 large chicken breast (about 1 pound)

A 2-inch cinnamon stick, broken

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground fennel seeds

1/2 cup green bell peppers, cut in 2-inch julienne strips

1/2 cup red or orange bell peppers, cut in 2-inch julienne strips

1/2 cup broccoli florets

1/2 cup thinly-sliced carrots

1/2 cup pink lentils

2 tablespoons chick-pea flour

4 1/2 cups water

1 teaspoon salt, or to taste

1 1/2 teaspoons sugar

1/4 cup coconut milk or light cream

Fresh basil sprigs

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