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Ethiopian-Spiced Chicken Stew

January/February 2012

Your rating: None Average: 3.6 (202 votes)

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.


Ethiopian-Spiced Chicken Stew

26 Reviews for Ethiopian-Spiced Chicken Stew

01/02/2014
Anonymous
Tastey but HOT

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.

Easy to make ahead
Comments
11/03/2013
Anonymous
be careful of the berbere

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

aroma is wonderful
Comments
10/13/2013
Anonymous
Delicious Cold-Weather Food

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.

Comments
05/29/2013
Anonymous
LOVE THIS crock recipe

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!

Comments (1)

No comments

Anonymous wrote 1 year 41 weeks ago

Followed recipe every time,

Followed recipe every time, wouldn't change a thing either ;)

04/30/2013
Anonymous
Be Careful with the Berbere Spice

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.

Easy to make
Comments (1)

No comments

Anonymous wrote 1 year 41 weeks ago

Wow, I had the exact same

Wow, I had the exact same issue. I was very disappointed with this recipe. The Penzey's Berbere blend is definitely NOT what the author of this recipe used and the lentils were a mushy mess like you said. Makes me wonder if they even tested this recipe. It was completely inedible and I was frustrated with the waste of food. :(

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