- 1 1/2 cups red lentils
- 2 1/2 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 (use 2-3 tbsp. for less spicy)
- 1/2 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.
TIPS & NOTES
- Make Ahead Tip: Trim chicken, prep onions, garlic and ginger. Refrigerate separately. Equipment: 5- to 6-quart slow cooker
Makes: 8 servings, about 1 1/4 cups each
Recipe courtesy of eatingwell.com