You will savor the warm comforting exotic flavors of this Ethiopian inspired chicken stew.
| 2 lbs | Maple Leaf Prime boneless, skinless chicken thighs |
| 1 tbsp | butter |
| 1 1/2 tbsp | olive oil |
| 1 | can lentils, drained and rinsed |
| 2 | large onions, diced |
| 2 tbsp | garlic, minced |
| 1 tbsp | ginger, minced |
| 4 tbsp | berbere spice mix |
| 1/2 cup | red wine |
| 1 can | diced tomatoes |
| 1 3/4 cup | chicken stock |
| Berbere spice mix: | |
| 1 tsp | fenugreek, ground |
| 1/2 cup | dry hot chili, ground |
| 1/4 cup | paprika |
| 1 tbsp | salt |
| 1/8 tsp | allspice |
| 1/8 tsp | cloves, ground |
| 1/8 tsp | cinnamon, ground |
| 1 tsp | ginger, ground |
| 1 tsp | onion powder |
| 1/2 tsp | cardamom |
| 1/2 tsp | coriander |
| 1/4 tsp | nutmeg, ground |
| 1/2 tsp | garlic powder |
Heat butter and oil in a heavy bottom pot over medium high heat. Brown chicken for 3 to 4 minutes per side, until golden brown. Remove from pot, keep warm and set aside. Add onion and cook for 4 to 5 minutes stirring frequently until fragrant and translucent. Add garlic and ginger and cook for 1 minute longer. Add berbere spice and cook for 1 additional minute until fragrant. Stir in lentils, tomatoes, wine and chicken stock. Stir to combine. Cover with a tight fitting lid. Reduce heat to low and cook for 1 ½ to 2 hours, stirring occasionally. Chicken should be fork tender. Season with salt and pepper.
Serve with warm flat bread. Any extra berbere seasoning will keep in an airtight container for up to a month.
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