Ethiopian Chicken & Lentil Stew (Slow Cooker)

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  • 2 TBS butter
  • 1 onion (finely diced)
  • 2 TBS berbere spice mix (*see note)
  • ½ TSP ground cardamom
  • 2 TSP paprika
  • 1 TBS ginger (minced)
  • 3 cloves garlic (minced)
  • 2 carrots (peeled and sliced)
  • 2 ribs of celery (sliced)
  • 2 C sweet potatoes (peeled and cubed)
  • 2 chicken breasts
  • 1 C green split lentils dried
  • 540mL/19oz canned diced tomatoes (including juices)
  • 1 C chicken stock

After cooking:

  • 1½ TBS lemon juice (~½ a lemon)
  • 1 TSP brown sugar
  • Salt (if needed)
  1. Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.
  2. Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.
  3. Place the onion mixture in the slow cooker along with all remaining ingredients.
  4. Cook on low for 6 hours.
  5. Gently stir in the lemon juice, brown sugar, and salt (if needed).
  6. Serve with flatbread and yogurt.

NOTES:

  • *Berbere is an Ethiopian spice blend. You may be able to find it in specialty stores, however it can be made using this recipe.
  • This stew is medium-spicy. If you don’t like spice, you will need to reduce the cayenne/red pepper flakes in the berbere spice blend. If you want it SPICY!! then you will want to double the cayenne/ red pepper flakes.
  • This is a very hearty stew! ¾ cup is plenty for one person.

Yields 8 servings.

Calories: 228kcal, Carbohydrates: 32g, Protein: 20g, Fat: 2g, Cholesterol: 33mg, Sodium: 486mg, Fiber: 6g, Sugar: 9g

https://sweetpeasandsaffron.com/slow-cooker-ethiopian-chicken-lentil-stew/