Ethiopian-Inspired Spiced Chicken and Red Lentil Stew

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of Niter Kibbeh in a large pot or Dutch oven over medium heat, then add 2 large finely chopped yellow onions and cook until softened and translucent, about 8-10 minutes.

2. 2

   Stir in 6 cloves of minced garlic and 2 inches of grated fresh ginger, cooking for 2 minutes until fragrant.

3. 3

   Add 3 tablespoons of Berbere spice blend and 2 tablespoons of tomato paste, stirring constantly for 3 minutes to toast the spices and deepen the flavor.

4. 4

   Introduce 1.5 pounds of 1-inch piece chicken thighs to the pot and brown them lightly on all sides for about 5-7 minutes.

5. 5

   Pour in 4 cups of chicken broth and 1 cup of rinsed red lentils, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and let the stew gently simmer for 30-35 minutes, or until the chicken is cooked through and the lentils are tender, stirring occasionally to prevent sticking.

7. 7

   Season the stew with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to your taste.

8. 8

   Garnish with 1/4 cup of chopped fresh cilantro before serving hot.