Slow Cooker Ethiopian Chicken & Lentil Stew
A hearty and flavorful slow cooker Ethiopian chicken stew made with Ethiopian spices, lentils and sweet potatoes. Bring some exotic flavors to your dinner table!
Nutrition Facts
Ingredients
Instructions
Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.
Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.
Place the onion mixture in the slow cooker along with all remaining ingredients.
Cook on low for 6 hours.
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Continue Reading at Sweetpeasandsaffron →Chef's Notes
Tips:*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.
Tips:Recipe is adapted from group recipes.
This should make around 1 cup of berbere spice.
This spice blend makes a medium-spicy Ethiopian stew. If you don't like spice, try halving the cayenne and red pepper flakes. If you like it really spicy, try doubling them!
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Reviews from the Original Source
Delicious and packed full of flavour. The whole family loved this one (which is rare!). I loved how easily it came together and the aromatic joy that all the spices created. 😁
I made it with beef and beef broth. Excellent!!
Well I just realized the recipe for the Berbere is a whole cups worth and I totally put the whole thing in there. Any suggestions hot to save it ???
I know this probably isn't Ethiopian, but i added chicken stock and coconut milk to left overs and let it simmer for a bit. Tasty next day soup!!
This was delicious!! Easy to put together and smelled wonderful while cooking. Enjoyed it very much. I used two 14.5 oz cans of tomatoes as 19.5 cans are not available around here.
This is my daughter's favorite recipe and asks me to make it whenever she comes home from college! So good! I use trimmed boneless chicken thighs because they don't dry out in the slow cooker as boneless breasts have done for me with other recipes.
I have just put the slow cooker on now! I roasted most of my own spices and ground them up..the smell in my house from that alone...omg.
I have used a vegan chicken called sunfed chicken free chicken (300g), and I added a yellow caps and a red caps, omitted the celery, and I used black lentils. I also made your Berbere recipe, and put the two tablespoons of that in with the onion, but I didn’t add the extra paprika And cardamom that the recipe called for. I tasted the berbere and it was spicy enough for me. I’m so excited, I’ve never made anything like this before. I really hope it turns out well. I am worried it won’t have enough water in it...if you see this within the next six hours lol, can you tell me when I should add more water if it needs it? I think I put in an extra half a cup anyway, but it doesn’t cover the veggies etc as they and the lentils are not fully submerged as they are mixed in all over. My house smells frighten awesome!
This recipe is fantastic! I've had ethiopian food twice at restaurants and didn't really care for it. But lately have been wanting to try more plant based recipes. Made this without the chicken and it was incredible! Boyfriend and I ate this in 2 days, no leftovers to freeze. Making another batch this week because we can't get enough!! I used store bought Berbere btw.
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