Crockpot Ethiopian chicken stew
- 1 1/2 cup lentils
- 5 chicken thighs
- 1 tablespoon(s) butter
- 2cups chopped red onions
- 5 clove(s) garlic, finely chopped
- 1 tablespoon(s) minced fresh ginger
- 4 tablespoon garam masala*
- 1 tablespoon paprika
- 1 teaspoon ground fenugreek
- 1/2 cup(s) dry red wine
- 1 can(s) (14-ounce) diced tomatoes
- 2 cup(s) 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 garam masala, paprika and fenugreek 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.*Garam masala recipe:
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground cardamom(can be replaced with ground ginger)
- 1 tablespoon ground pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg