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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

Directions

  1. 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.
  2. 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.
  3. Add the onion mixture to the slow cooker on top of the chicken, then pour in broth.
  4. 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

original found: http://www.delish.com/recipefinder/ethiopian-spiced-chicken-stew-recipe-ew0212?click=recipe_sr


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