A hearty celebration of East African cuisine, this colourful stew offers a new take on the classic doro wat chicken stew, a famous Ethiopian dish. Key flavours include a traditional Berbere Seasoning blend along with Cardamom and Basil to bring rich, aromatic flavour to succulent chicken, tomatoes, sweet potatoes and lentils. Sop up every drop with warm naan.
- 3 1/2 pound (1.75 kg) bone-in chicken pieces
- 4 tbsp (60 ml) Berbere Seasoning Blend ,divided (see separate recipe)
- 4 tbsp (60 ml) vegetable oil, divided
- 2 medium onions, finely chopped
- 1/2 cup (125 ml) dried lentils
- 1 medium red bell pepper, roasted and chopped
- 1/2 can (398 ml) diced tomatoes, undrained
- 5 tsp (25 ml) Basil Leaves Sweet
- 1 tsp (5 ml) Cardamom Ground
- 1/2 tsp (2 ml) Sea Salt Grinder
- 1 medium sweet potato, peeled and cubed (or potato, carrot or chayote)
- 2 1/2 cups (625 ml) water
- 1 naan bread, plus additional to serve
- 1/4 cup (60 ml) finely chopped fresh mint leaves
- 4 hard-boiled eggs, peeled and coarsely chopped (optional)
- 1 lemon, cut into wedges
- 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.