Slow Cooker Ethiopian Spiced Chicken and Black Lentil Stew
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
Instructions
Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew serves 4 original recipe by Food & Wine.
Organization Tags
Tags easily organize your Recipe Library
Comments