Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew

We loved this. I think the spiciness depends on what Berbere blend you use, since that can vary so much. I made a modified version of Marc Samuelsson’s berbere from the Red Rooster. It was very flavorful and not spicy. I also used Frontier Co-op Smoked Paprika which is really good, a little smoky, sweet and mild. Also added cut up sweet potato to stew. Tasty! Will simmer some tofu in leftovers for 2nd go-round.

I am in agreement that this was way too spicy. I took the advice of others and decreased the amount of Berbere to 1 1/2 tablespoons. Still very spicy. I added 4 tablespoons Of red wine vinegar to the finished stew and let it sauté to thicken in my Instant Pot. Good flavors, needs less spice!! I might even double the lentils next time.

Absolutely delicious! I go to African stews for spiceyness - I guess if you don't like spice you could always go for a hot pot or something. But I thought this was a fantastic dish. Thanks for posting!!

Delicious!! And easy!! We loved this dish and would make it again for sure!

I made this on Easter using chicken tenders and an "instapot." When my husband eats something as leftovers, that says the recipe is awesome! I even had to make my own Berbere spice!

Yes, the chicken was falling off the bone and flavors were good, (it is slow cooked after all) HOWEVER, I could not enjoy it due to the level of spiciness. I would reduce the amount of berbere to 1/3 the amount - just one tablespoon would be sufficient and still provide heat. What a shame.

This is not an Ethiopian dish & 40% are not ingredients used in Ethiopian cooking!!!

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.