Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew

• servings: 4 servings
• total time: 2 hours 50 minutes

Ingredients

1 cup black lentils, rinsed and drained

One 14-ounce can crushed tomatoes

1 cup low-sodium chicken broth

4 skinless bone-in chicken thighs, fat trimmed

2 teaspoons unsalted butter

1 teaspoon extra-virgin olive oil

1 large sweet yellow onion (about 1 1/2 cups), finely chopped

5 large garlic cloves, finely minced

2 teaspoons freshly grated ginger

1 teaspoon Kosher salt

3 tablespoons Berbere spice

1 tablespoon sweet paprika

1/2 cup white wine

Freshly ground black pepper

1/2 cup Greek yogurt for serving

Fresh cilantro leaves for garnish

Directions

In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.

Heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, garlic, ginger, and salt and cook until softened and lightly browned, about 4 minutes. Add the berbere spice and paprika and cook, stirring, until fragrant, about 2 minutes. Add the wine to deglaze the spiced onion mixture from the bottom of the pan, cook for 2 minutes and transfer to the slow cooker. Season the stew generously with salt and black pepper. Cover and cook on high for 2 1/2 hours or on low for 5 hours, until the chicken is cooked through and tender.

Transfer the chicken and lentils into bowls and serve with a dollop of Greek yogurt and chopped cilantro.