East African Chicken & Lentil Stew

Preparation

• 1 Season chicken with 1 tbsp (15 mL) of the Berbere Seasoning Blend. Heat 1 tbsp (15 mL) of the oil in large skillet on medium-high heat. Add chicken in batches; brown on both sides. Remove from pan; set aside.
• 2 Reduce heat to medium. Add remaining 3 tbsp (45 mL) 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 tbsp (45 mL) Berbere Seasoning Blend. Add sweet potato and water.
• 3 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.
• 4 Meanwhile, preheat oven to 325°F (160°C). Place naan on baking pan. Bake 15 to 20 minutes or until very crisp. Cool then crumble into small pieces.
• 5 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.
• 6 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 ¾ cup (175 mL) chopped jarred roasted red pepper.