- 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
How to make this recipe
- In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, garlic, ginger, and salt and cook until softened and lightly browned, about 4 minutes. Add the berbere spice and paprika and cook, stirring, until fragrant, about 2 minutes. Add the wine to deglaze the spiced onion mixture from the bottom of the pan, cook for 2 minutes and transfer to the slow cooker. Season the stew generously with salt and black pepper. Cover and cook on high for 2 1/2 hours or on low for 5 hours, until the chicken is cooked through and tender.
- Transfer the chicken and lentils into bowls and serve with a dollop of Greek yogurt and chopped cilantro.
The stew can be refrigerated for up to 3 days.