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!
Hi hi hi. I am posting on a MONDAY, which I rarely do, mostly because I am not normally so organized on a Sunday to get a post ready.
But I have been working on this recipe for a long time, and I couldn’t wait any longer to share it with you 😉
Also, I keep getting e-mails about an Ethiopian feast post that I used to have on the blog a LONG time ago (I took it down because they are not recipes I developed myself, but if you want the recipe links, e-mail me!).
So when I was thinking up ideas for more slow cooker recipes, I knew I had to revisit those bold Ethiopian flavors.
Confession: I totally forgot to put the sweet potatoes in the slow cooker when I was taking that photo ^^. D’oh! Don’t skip them, they are absolutely wonderful in this recipe!
This is the part where I say I am NO expert in Ethiopian cuisine…we did order some Ethiopian take-out as research because I wanted to be sure I was in the ‘ball park’ flavor-wise.
So no, this isn’t traditional Ethiopian, and I wouldn’t dare call it Doro Wat…this is my spin on the flavors I enjoyed from Ethiopian recipes I’ve cooked in the past.
After a couple of dud batches, we ordered Ethiopian take-out, and it was clear: it needed some cardamom, a bit more paprika, and maybe some sugar. So I upped these ingredients and finally ended up with a batch I was happy with!
I feel like I need to say this: WARNING! The flavors of this slow cooker Ethiopian chicken stew are BOLD, and this stew is very hearty. For that reason, I don’t recommend a very large serving size. You might want 3/4 cup max, and serve with a salad or something lighter. It’s just not the type of stew where you can eat a huge bowl.
I enjoyed mine with naan bread, Ethiopian food is traditionally served on a spongy pancake-type of thing called injera, but naan worked just great!
Alright! Slow cooker Ethiopian chicken stew: I can finally check you off my to-do list!
Slow Cooker Ethiopian Chicken & Lentil Stew
A spicy exotic slow cooker stew that contains chicken and lentils
- 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
- juice from 1/2 a lemon
- 1 teaspoon brown sugar
- salt, if needed
- greek yogurt
- 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.
- Gently stir in the lemon juice, brown sugar, and salt (if needed).
- Serve with flatbread and yogurt.
Calories 228 // Fat 2 g // Saturated Fat 0 g // Cholesterol 33 mg // Sodium 486 mg // Carbohydrate 32 g // Fiber 6 g // Sugars 9 g // Protein 20 g
*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.
Berbere Spice Blend
- 3 tbsp paprika
- 1 tbsp red pepper flakes
- 1 tbsp sea salt
- 1/2 tbsp cayenne pepper
- 2 tsp cumin powder
- 2 tsp ground cloves
- 1 tsp ground cardamom
- 1 tsp fenugreek seed (or powder)
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 tsp turmeric
- 1/2 tsp ground allspice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- Combine all ingredients, store in a sealed container.
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!