East African Chicken & Lentil Stew
By: Club House Kitchens
Made With:
A hearty celebration of East African cuisine, this colorful stew offers a new take on the classic doro wat chicken stew, a famous Ethiopian dish. Key flavors include a traditional Berbere Seasoning blend along with Club House® Cardamom and Basil to bring rich, aromatic flavor to succulent chicken, tomatoes, sweet potatoes and lentils. Sop up every drop with warm naan.
A hearty celebration of East African cuisine, this colorful stew offers a new take on the classic doro wat chicken stew, a famous Ethiopian dish. Key flavors include a traditional Berbere Seasoning blend along with Club House® Cardamom and Basil to bring rich, aromatic flavor to succulent chicken, tomatoes, sweet potatoes and lentils. Sop up every drop with warm naan.
Key products
Instructions
Instructions
- Season chicken with 1 tablespoon of the Berbere Seasoning Blend. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken in batches; brown on both sides. Remove from pan; set aside.
- Reduce heat to medium. Add remaining 3 tablespoons oil to skillet. Add onions; cook 10 minutes or until browned and softened, stirring occasionally. Return chicken and juices to skillet. Add lentils, roasted bell pepper, tomatoes, basil, cardamom, sea salt and remaining 3 tablespoons Berbere Seasoning Blend. Add sweet potato and water. Stir and bring to a simmer; cover and simmer 40 to 50 minutes or until chicken is cooked through and sweet potato is tender. Remove cover during last 10 minutes of cooking.
- Meanwhile, preheat oven to 325°F. Place naan on baking pan. Bake 15 to 20 minutes or until very crisp. Cool then crumble into small pieces.
- Spoon sauce over chicken to serve. Sprinkle with crumbled naan, mint and egg, if desired. Squeeze lemon wedge over top. Serve with additional naan, if desired.
Test Kitchen Tip: How to roast bell pepper, place cleaned bell pepper halves on baking sheet, cut-side down. Broil or grill 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. If desired, you can also use 3/4 cup chopped jarred roasted red pepper.
