Slow Cooker Ethiopian Chicken Stew with Lentils and Sweet Potato

Overview

• Yield: A butt ton

Ingredients

• 2 tablespoons butter

• 1 onion finely diced

• 2 tablespoons berbere spice mix *see note

• 1/2 teaspoon ground cardamom

• 2 teaspoons paprika

• 1 tablespoon minced ginger

• 3 cloves garlic minced

• 2 carrots peeled and sliced

• 2 ribs of celery sliced

• 2 cups sweet potatoes peeled and cubed

• 2 chicken breasts

• 1 cup green split lentils dried

• 1 can 540mL/19oz diced tomatoes (including juices),

• 1 cup chicken stock

After Cooking:

• juice from 1/2 a lemon

• 1 teaspoon brown sugar

• salt if needed

To Serve:

• flatbread

• greek yogurt

Method

1. Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.

2. Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.

3. Place the onion mixture in the slow cooker along with all remaining ingredients.

4. Cook on low for 6 hours.

5. Gently stir in the lemon juice, brown sugar, and salt (if needed).

6. Serve with flatbread and yogurt.

To Assemble Ahead and Freeze:

1. Follow steps 1-2 (above) and place cooled onion mixture into a gallon freezer bag with all remaining ingredients except for the stock.

2. Remove as much air as possible and freeze for up to 3 months.

3. Thaw completely, then place in a 5 quart slow cooker with the stock and cook as directed above.

Notes

• Berbere is an Ethiopian spice blend. You may be able to find it in specialty stores, however I made my own using the recipe below.

• This stew is medium-spicy. If you don't like spice, you will need to reduce the cayenne/red pepper flakes in the berbere spice blend. If you want it SPICY!! then you will want to double the cayenne/ red pepper flakes.

• This is a very hearty stew! ¾ cup is plenty for one person.

References and Acknowledgments

Slow Cooker Ethiopian Chicken Stew with Lentils and Sweet Potato

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