#) This spicy chicken stew, generously seasoned with the Ethiopian spice mix Berber, is loaded with tomato and red lentils. Depending on brand, Berber spice blend can be rather spicy. For a less spicy stew, start with 3 tablespoons spice blend rather than 5.
Ingredients:
=> 1 1/2 cups red lentils
=> 2 1/2 pounds boneless, skinless chicken thighs, trimmed
=> 1 tablespoon butter
=> 2 teaspoons extra-virgin olive oil
=> 4 cups chopped red onions
=> 5 cloves garlic, finely chopped
=> 1 tablespoon minced fresh ginger
=> 5 tablespoons Berber spice blend (see tips)
=> 1/2 cup dry red wine
=> 1 14-ounce can diced tomatoes
=> 2 cups reduced-sodium chicken broth.
Preparation:
= Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils.
= Heat butter and oil in a large skillet over medium-high heat.
= When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add Berber and cook, stirring, until very fragrant, 2 to 4 minutes.
= Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
= Add the onion mixture to the slow cooker on top of the chicken, then pour in broth.
= Cover and cook until the chicken is falling-apart tender, 5 hours on High or 7 to 8 hours on Low. Stir the stew to combine.
= Serve hot.
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TIPS:
= The secret to the irresistible flavor of this chicken stew is berbere spice blend . This staple in Ethiopian cooking is a heady mix that usually includes garlic, fenugreek, allspice, red pepper, ginger, chiles, coriander, cinnamon and black pepper. If you can’t find it, use a mixture of 4 tablespoon garam masala, 1 tablespoon hot paprika, 1 teaspoon ground fenugreek and 1 teaspoon salt in this recipe.
Ingredients:
=> 1 1/2 cups red lentils
=> 2 1/2 pounds boneless, skinless chicken thighs, trimmed
=> 1 tablespoon butter
=> 2 teaspoons extra-virgin olive oil
=> 4 cups chopped red onions
=> 5 cloves garlic, finely chopped
=> 1 tablespoon minced fresh ginger
=> 5 tablespoons Berber spice blend (see tips)
=> 1/2 cup dry red wine
=> 1 14-ounce can diced tomatoes
=> 2 cups reduced-sodium chicken broth.
Preparation:
= Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils.
= Heat butter and oil in a large skillet over medium-high heat.
= When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add Berber and cook, stirring, until very fragrant, 2 to 4 minutes.
= Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
= Add the onion mixture to the slow cooker on top of the chicken, then pour in broth.
= Cover and cook until the chicken is falling-apart tender, 5 hours on High or 7 to 8 hours on Low. Stir the stew to combine.
= Serve hot.
--------------
TIPS:
= The secret to the irresistible flavor of this chicken stew is berbere spice blend . This staple in Ethiopian cooking is a heady mix that usually includes garlic, fenugreek, allspice, red pepper, ginger, chiles, coriander, cinnamon and black pepper. If you can’t find it, use a mixture of 4 tablespoon garam masala, 1 tablespoon hot paprika, 1 teaspoon ground fenugreek and 1 teaspoon salt in this recipe.
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