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.

Leave a Reply

Your email address will not be published. Required fields are marked *

The Latest Book

The Soulmate Edition
Oct 20, 2017

Up Next!

Babies & Brownies
Spring 2019

The latest from my kitchen

Hot German Potato Salad

Chicken Satay with Peanut Sauce

Lebanese Moussaka

Mussels in Tomato Broth

Mango Slaw

Balsamic Roasted Veggies

Join My Mailing List

The Rainbow Connection    New Books   New Challenge Groups

I will never-ever share, sell, or leak your information!

21-Day Challenge

From Facebook

Search the Site