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!
- 2 tablespoons butter
- 1 onion finely diced
- 2 tablespoons berbere spice mix *see note
- ½ 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 ½ a lemon
- 1 teaspoon brown sugar
- salt if needed
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.
To Assemble Ahead And Freeze:
Follow steps 1-2 (above) and place cooled onion mixture into a gallon freezer bag with all remaining ingredients except for the stock.
Remove as much air as possible and freeze for up to 3 months.
Thaw completely, then place in a 5 quart slow cooker with the stock and cook as directed above.
*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.
Serving: 1/8 batch | Calories: 228kcal | Carbohydrates: 32g | Protein: 20g | Fat: 2g | Cholesterol: 33mg | Sodium: 486mg | Fiber: 6g | Sugar: 9g