![Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew](https://cdn.statically.io/img/www.foodandwine.com/thmb/Aju9wQC8FusaGJ_Rm-vcA8EWij8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bolla0715-xl-slow-cooker-ethiopian-spiced-chicken-and-black-lentil-stew-2000-30df10c90c5c4cb3a135e500d4ec0a7d.jpg)
Ingredients
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1 cup black lentils, rinsed and drained
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One 14-ounce can crushed tomatoes
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1 cup low-sodium chicken broth
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4 skinless bone-in chicken thighs, fat trimmed
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2 teaspoons unsalted butter
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1 teaspoon extra-virgin olive oil
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1 large sweet yellow onion (about 1 1/2 cups), finely chopped
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5 large garlic cloves, finely minced
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2 teaspoons freshly grated ginger
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1 teaspoon Kosher salt
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3 tablespoons Berbere spice
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1 tablespoon sweet paprika
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1/2 cup white wine
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Freshly ground black pepper
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1/2 cup Greek yogurt for serving
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Fresh cilantro leaves for garnish
Directions
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In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.
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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.
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Transfer the chicken and lentils into bowls and serve with a dollop of Greek yogurt and chopped cilantro.
Make Ahead
The stew can be refrigerated for up to 3 days.