I followed this recipe exactly. I'm not familiar with berbere so I used it exactly as indicated. Five tablespoons of it rendered the dish inedible. I'll make the same recipe today but I'll try one tablespoon of berbere. Though I and my family like spicy and even very hot foods, the result here tells me something is way off. Perhaps there are different strengths of berbere?
Ethiopian-Spiced Chicken Stew
From EatingWell: January/February 2012
This spicy chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red lentils. Depending on brand, berbere spice blend can be rather spicy. For a less spicy stew, start with 3 tablespoons spice blend rather than 5.
23 Reviews for Ethiopian-Spiced Chicken Stew
Followed this recipe to the letter but used the berbere substitute tip (Garam masala) instead of the real mccoy. We thought it was a very good recipe, nice and spicy, dark and a little drier than the usual homemade curries we make which was a thumbs up. Cooked 500g of boneless chicken thighs for about 7.5hrs on low which was fine but the leftovers kinda disappeared when we reheated it a day or so late so maybe 6.5hrs is better for us.
It would benefit everyone if Eating Well modified the ingredient list to show 3-5 Tbsp of the Berbere spice (instead of putting it in a note). I made it with 5 Tbsp of Penzey's Berbere and we're eating it over brown rice, but it would be too hot for most people. I will make it again- with 3 Tbsp Berbere. I also added a couple of carrots in large pieces. We liked the fact that it was stew-like and the lentils weren't distinguishable.
my husband made this for us yesterday - he is a wonderful cook so imagine his surprise when we couldn't eat it- the berbere at 5 tbsps is way over the top- it was unedible - thank goodness for chinese take out - i would like him to try it again but in all honesty the recipe would probably be perfect at 1 tsps of the berbere - as one other person commented "eating well" should definitely caution about this spice
I love this recipe. This is the second time I've made it, and the aroma as it cooked was out of this world. I made a couple of adjustments this time around. I like a slightly thinner texture, so I used just 1 cup of lentils, rather than 1.5 cups. I also used the berbere this time (couldn't find it before), and I found 3 T. to be just the right amount. I do think the full 5 T would be overwhelming. Mine was done after 3 hours on high in the crock pot. The chicken just falls apart. I can't wait for leftovers at lunch tomorrow.