Ethiopian Style Stew

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Ethiopian Style Stew
  • Prep Time: 35
  • Total Time: 120
  • Servings: 6 to 8
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About this Recipe

You will savor the warm comforting exotic flavors of this Ethiopian inspired chicken stew.

Ingredients

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

Directions

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.

Notes

Serve with warm flat bread. Any extra berbere seasoning will keep in an airtight container for up to a month.

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