Slow Cooker Berbere Chicken and Black Lentil Stew

4.4

(11)

15 Reviews

Fresh ginger, garlic, tomatoes, and white wine simmer slowly with Berbere, a fragrant Ethiopian spice blend in this comforting chicken and lentil stew.

By

Sarah Bolla

Published on September 14, 2015

Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew — Photo: © Sarah Bolla

Active Time:

20 mins

Total Time:

2 hrs 50 mins

Yield:

4

Cook Mode (Keep screen awake)

Ingredients

1 cup black lentils, rinsed and drained
One 14-ounce can crushed tomatoes
1 cup low-sodium chicken broth
4 skinless bone-in chicken thighs, fat trimmed
2 teaspoons unsalted butter
1 teaspoon extra-virgin olive oil
1 large sweet yellow onion (about 1 1/2 cups), finely chopped
5 large garlic cloves, finely minced
2 teaspoons freshly grated ginger
1 teaspoon Kosher salt
3 tablespoons Berbere spice
1 tablespoon sweet paprika
1/2 cup white wine
Freshly ground black pepper
1/2 cup Greek yogurt for serving
Fresh cilantro leaves for garnish

Directions

In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.
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.
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.

Originally appeared: December 2012

Slow Cooker Berbere Chicken and Black Lentil Stew

Ingredients

Directions

Make Ahead

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