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Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew
20 MIN
2 HR 50 MIN
4
Steps
- 1. In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.
- 2. Heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, garlic, ginger, and salt and cook until softened and lightly browned, about 4 minutes. Add the berbere spice and paprika and cook, stirring, until fragrant, about 2 minutes. Add the wine to deglaze the spiced onion mixture from the bottom of the pan, cook for 2 minutes and transfer to the slow cooker. Season the stew generously with salt and black pepper. Cover and cook on high for 2 1/2 hours or on low for 5 hours, until the chicken is cooked through and tender.
- 3. Transfer the chicken and lentils into bowls and serve with a dollop of Greek yogurt and chopped cilantro.
Originally published at Foodandwine.com. Reproduced for personal collection.
