Active Time
20 MIN
Total Time
2 HR 50 MIN
Yield
Serves : 4
© Sarah Bolla

How to Make It

Step 1    

In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.

Step 2    

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.

Step 3    

Transfer the chicken and lentils into bowls and serve with a dollop of Greek yogurt and chopped cilantro.

Make Ahead

The stew can be refrigerated for up to 3 days.

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Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: Lydia Lopez

Review Body: Easy and delicious! I used skinless chicken breasts and it came out perfectly. 

Review Rating: 5

Date Published: 2016-10-30

Author Name: Sarah Rowland

Review Body: Easy and very flavorful!! The chicken was falling off the bone. It's pretty spicy, so you definitely need the yogurt and cilantro to cool things off and brighten up the dish.

Review Rating: 5

Date Published: 2016-12-07