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Ethiopian-Spiced Chicken Stew

Jim Romanoff
  • 300 minutes
  • Serves 8

INGREDIENTS

2 1/2

lbs Chicken thighs, boneless skinless

5 cloves

Garlic

1 tbsp

Ginger, fresh

1 1/2 cups

Red lentils

4 cups

Red onions

1 14 ounce can

Tomatoes

2 cups

Chicken broth, reduced-sodium

5 tbsp

Berbere spice blend

2 tsp

Olive oil, extra-virgin

1 tbsp

Butter

1/2 cup

Red wine, dry