Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew
The stew can be refrigerated for up to 3 days.
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!!Read More
Delicious!! And easy!! We loved this dish and would make it again for sure!Read More
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!Read More
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.Read More
This is not an Ethiopian dish & 40% are not ingredients used in Ethiopian cooking!!!Read More
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.Read More