BERBERE-SPICED CHICKEN & LENTIL STEW RECIPE | EATINGWELL
Provided by: Jim Romanoff
Categories: Healthy Stew Recipes
Total time: 5 hours 0 minutes
|1 ½ cups red lentils|
|2 ½ pounds boneless, skinless chicken thighs, trimmed|
|1 tablespoon butter|
|2 teaspoons extra-virgin olive oil|
|4 cups chopped red onions|
|5 cloves garlic, finely chopped|
|1 tablespoon minced fresh ginger|
|5 tablespoons berbere spice blend (see Tip)|
|½ cup dry red wine|
|1 14-ounce can diced tomatoes|
|2 cups reduced-sodium chicken broth|
- Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils.
- Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add berbere and cook, stirring, until very fragrant, 2 to 4 minutes. Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
- Add the onion mixture to the slow cooker on top of the chicken, then pour in broth.
- Cover and cook until the chicken is falling-apart tender, 5 hours on High or 7 to 8 hours on Low. Stir the stew to combine.
Calories 430.3 calories, CarbohydrateContent 35.2 g, CholesterolContent 98.2 mg, FatContent 13.9 g, FiberContent 7 g, ProteinContent 38 g, SaturatedFatContent 4.1 g, SodiumContent 665.6 mg, SugarContent 4.6 g
BEST ETHIOPIAN CHICKEN STEW (DORO WAT) RECIPE – HOW TO MAKE …
Provided by: 177MILKSTREET.COM
Total time: 1 hours 10 minutes
Cook time: 1 hours 10 minutes
Yield: 4-6 Servings
|5 tablespoons ghee, divided|
|2 pounds (3 large) red onions, finely chopped (see headnote)|
|Kosher salt and ground black pepper|
|⅓-½ cup berbere (see headnote)|
|10 medium garlic cloves, minced|
|2 pounds boneless, skinless chicken thighs, trimmed and halved|
|3 scallions, thinly sliced on the diagonal|
|1 jalapeño or Fresno chili, stemmed, seeded (if desired) and finely chopped (optional)|
|2-3 hard-cooked eggs, peeled and sliced (optional)|
|Lemon wedges, to serve|
- In a large Dutch oven over medium-high, heat 2 tablespoons of the ghee until shimmering. Add the onions and 1/2 teaspoon salt, then cook, stirring occasionally and reducing the heat if the onions begin to brown before they soften, until lightly browned and completely softened, 10 to 15 minutes.
- Stir in the remaining 3 tablespoons ghee, the berbere and ¾ cup water. Stir in the garlic, followed by the chicken. Reduce to medium-low, cover and cook at a simmer, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 30 minutes.
- Uncover, increase to medium-high and cook, stirring and scraping along the bottom of the pot, until the stew is thickened and a wooden spoon leaves a brief trail when drawn through the sauce, 5 to 8 minutes.
Taste and season with salt and pepper. Serve topped with the scallions, chilies (if using) and sliced eggs (if using); serve with lemon wedges on the side.
ETHIOPIAN CHICKEN STEW (DORO WAT) : RECIPES : COOKING CHANNEL …
Provided by: Cooking Channel
Total time: 3 hours 30 minutes
Prep time: 35 minutes
Cook time: 2 hours 20 minutes
Yield: 4 servings
|1 pound unsalted butter|
|1 tablespoon chopped fresh ginger|
|1 teaspoon whole allspice berries|
|1 teaspoon fenugreek seeds|
|1 teaspoon dried oregano|
|1/2 teaspoon turmeric|
|6 black cardamom pods, crushed lightly with a knife blade|
|2 cloves garlic, coarsely chopped|
|1 small yellow onion, chopped|
|2 teaspoons black cardamom seeds|
|2 teaspoons coriander seeds|
|2 teaspoons fenugreek seeds|
|1 teaspoon whole allspice|
|1/3 cup New Mexico chile powder|
|1/4 cup paprika|
|2 teaspoons cayenne pepper|
|2 teaspoons ground ginger|
|2 teaspoons kosher salt|
|1/2 teaspoon garlic powder|
|1/2 teaspoon onion powder|
|1/4 teaspoon freshly grated nutmeg|
|1 small stick cinnamon|
|8 skinless, bone-in chicken thighs (about 2 pounds)|
|Juice of 1 lemon|
|4 large eggs, at room temperature|
|2 large yellow onions, finely diced (about 1 pound)|
|1 tablespoon minced garlic|
|1 tablespoon minced fresh ginger|
|1 tablespoon tomato paste|
|1/4 teaspoon freshly ground black pepper|
|1 1/4 cups chicken stock or low-sodium chicken broth|
|Injera, for serving|
- For the niter kibbeh (spiced butter): Melt the butter in a small saucepan over medium-low heat, swirling occasionally. Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic and onions and bring to a simmer. Simmer until the butter is clear and the milk solids remain on the bottom of the pan, about 30 minutes. Reduce the heat to low if the butter is boiling too quickly–if it burns it will taste bitter.
- For the berbere (spice mix): Whisk together the chile powder, paprika, cayenne, ginger, salt, garlic powder, onion powder and nutmeg. Set aside.
- Put the cardamom, coriander, fenugreek, allspice, cloves and cinnamon in a small skillet and toast over medium-low heat, shaking the pan regularly, until fragrant, about 4 minutes. Cool slightly.
- Grind the toasted spices in a spice grinder to a fine powder. Add to the chile powder mixture and whisk to combine. Sift the spice mixture onto a piece of parchment paper, return to the bowl and whisk again. Return the pieces left in the sifter to the spice grinder and grind again as finely as possible; whisk into the spice mixture. Set aside.
- To finish the niter kibbeh: Line a strainer with dampened cheesecloth. Skim the foam from the top of the butter and discard. Ladle the butter through the strainer, leaving behind the milk solids on the bottom of the pan.
- For the chicken stew: Put the chicken in a nonreactive bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.
- While the chicken is marinating, prepare a bowl with ice water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring back to a gentle boil and cook for 6 minutes. Transfer the eggs to the ice water, and shake or tap gently to crack the shells. Remove the eggs from the water and, when cool to the touch, peel. Set aside; do not refrigerate or they will not warm up in the sauce.
- Put the onions in a large skillet over medium heat. Cook, stirring constantly, until golden, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out.
- Increase the heat to medium high; add 1/3 cup of the niter kibbeh, 1/4 cup of the berbere, the garlic, ginger, tomato paste and black pepper, and cook, stirring, for 1 minute. Add the chicken, turning to coat well with the butter mixture, and then leave the chicken skin-side down in the pan.
- Add the chicken stock, bring to a simmer, cover, reduce the heat to low and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is very thick, about 45 minutes, occasionally spooning the sauce over the chicken.
- Remove the pan with the chicken from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.
- To serve, place the chicken thighs and eggs on injera or serving plates, and spoon the sauce over.