Ethiopian Spiced Chicken Stew
Modified from an Eating Well

Ingredients:

• 1 TBS olive oil
• 2 cups coursely chopped onion
• 2 cloves garlic. finely chopped
• 1 TBS minced ginger
• 2 TBS berbere spice blend
• 1/2 cup dry red wine
• 14 OZ can of diced tomatoes
• 2 cups reduced sodium chicken broth
• 1 1/2 cups french green lentils
• 2 LBS boneless, skinless chicken thighs

Wash lentils until water runs clear and any small rocks have been removed.Set aside

Heat oil in a dutch oven. Add onions and sauté until softened and translucent.

Stir in ginger and garlic and cook, stirring frequently until fragrant (about 1-2 minutes).

Add berbere spice and cook 2-4 minutes.

Add wine and deglaze the pan. Add tomatoes and chicken broth.

Add lentils, then place chicken into the mixture, making sure the meet is covered.

Cover and cook in a 300° oven for 4 hours or until the chichen is falling apart and the lentils are soft.

Makes 6-8 servings