Ethiopian Chicken-Spiced Stew
Yes, it's a third consecutive entry in "cynic51 cooks dinner for attractive women", well all the same woman in this case. This one is from the January/February 2012 Eating Well, which from my perspective was one of the greatest collection of crock pot recipes found in place. That one gave me picadillo and a yellow pea soup (both of which I should really write up at some point) and now this.
Ethiopian-Spiced Chicken Stew
Approximately 8 Servings
1 1/2 cups red lentils
2 1/2 pounds boneless skinless thighs (seemed high to me, I went with 2 pounds)
1 tbsp butter
2 tsps olive oil
4 cups chopped red onions
5 cloves garlic finely chopped
1 tbsp minced fresh ginger
5 tbsp berbere spice blend (e.g, the titular Ethiopian spice)
1/2 cup dry red wine
1 14 oz can diced tomatoes
2 cups reduced sodium chicken broth
1. Put the lentils in the slow cooker.
2. Put the chicken on top of the lentils. I cut the thighs into smaller pieces first.
3. Heat butter and oil in a skillet over medium-high heat. Add onions and cook until soft & translucent, 4-6 minutes.
4. Add garlic and ginger to skillet and cook, stirring often, until fragrant, 1-2 minutes.
5. Add berbere spice to skillet and cook, stirring often, until fragrant, 2-4 minutes.
6. Stir in wine. Scrape the onion mixture from the bottom of the pan, then add in tomatoes.
7. Add the contents of the skillet to the slow cooker. Pour in the broth.
8. Slow cook for 5 hours on high or 7-8 minutes on low. Stir well before serving.
I served this on rice and it was delicious.
This was odd only in that when I first made it some years ago I was not overly impressed. For some reason I thought of it a few weeks ago for no apparent reason and decided I needed to make it again. This time, I really liked it. Now it goes in the rotation.
Ethiopian-Spiced Chicken Stew
Approximately 8 Servings
1 1/2 cups red lentils
2 1/2 pounds boneless skinless thighs (seemed high to me, I went with 2 pounds)
1 tbsp butter
2 tsps olive oil
4 cups chopped red onions
5 cloves garlic finely chopped
1 tbsp minced fresh ginger
5 tbsp berbere spice blend (e.g, the titular Ethiopian spice)
1/2 cup dry red wine
1 14 oz can diced tomatoes
2 cups reduced sodium chicken broth
1. Put the lentils in the slow cooker.
2. Put the chicken on top of the lentils. I cut the thighs into smaller pieces first.
3. Heat butter and oil in a skillet over medium-high heat. Add onions and cook until soft & translucent, 4-6 minutes.
4. Add garlic and ginger to skillet and cook, stirring often, until fragrant, 1-2 minutes.
5. Add berbere spice to skillet and cook, stirring often, until fragrant, 2-4 minutes.
6. Stir in wine. Scrape the onion mixture from the bottom of the pan, then add in tomatoes.
7. Add the contents of the skillet to the slow cooker. Pour in the broth.
8. Slow cook for 5 hours on high or 7-8 minutes on low. Stir well before serving.
I served this on rice and it was delicious.
This was odd only in that when I first made it some years ago I was not overly impressed. For some reason I thought of it a few weeks ago for no apparent reason and decided I needed to make it again. This time, I really liked it. Now it goes in the rotation.