Ethiopian Style Stew

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.


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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