Ethiopian Chicken Stew

  • 2 cups of green lentils
  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons extra-virgin olive oil
  • 1 Onion (Chopped)
  • 4 cloves minced garlic
  • 1 tablespoon minced fresh ginger
  • 5 tablespoons berbere spice blend 
  • 1 cup red wine
  • 1 14-ounce can diced tomatoes
  • 2 cups chicken broth (or 2 cups water and 2 tsp Chicken Better than Bullion)
  1. Place all ingredients in a crockpot and cook on low for 8 hours.
  2. Remove chicken and shred, return the chicken to the pot and serve.

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