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.
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.
26 Reviews for Ethiopian-Spiced Chicken Stew
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.
This is a family favorite. The berbere is key, we found Zamouri spice berbere to be our favorite. There is a bit of prep before you get it in the crock pot but real food requires real work. And once this dish is done, it is ridiculous good!! Serve with naan and enjoy, we always do!
If you use Penzey's Berbere spice, start with 1 or two teaspoons. It's very hot. I put a tad over 1 tablespoon in and it's rather hot. I like pretty spicy food so I thought I was being conservative. There's not a lot of flavor to the dish outside of the heat. I, too, would cook the lentils separately. They are total mush after 8 hours. Don't think I would make this again.