Ethiopian SPiced Chicken Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 248.3
  • Total Fat: 12.9 g
  • Cholesterol: 89.2 mg
  • Sodium: 854.4 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 24.2 g

View full nutritional breakdown of Ethiopian SPiced Chicken Stew calories by ingredient
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Halved this recipe (and used only 1lb chicken) and substitued yellow lentils. Halved this recipe (and used only 1lb chicken) and substitued yellow lentils.
Number of Servings: 4


    1 1/2 cup(s) red lentils
    2 1/2 pound(s) boneless, skinless chicken thighs, trimmed
    2 teaspoon(s) extra-virgin olive oil
    4 cup(s) chopped red onions
    5 clove(s) garlic, finely chopped
    1 tablespoon(s) minced fresh ginger
    5 tablespoon(s) berbere spice blend (see Tip)
    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 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.

Serving Size: 8 as listed, 4 if halved

Number of Servings: 4

Recipe submitted by SparkPeople user EMC135.

TAGS:  Poultry |

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