I rated the Chicken and Stout Slow Cooker Stew last week and find this recipe similar in the prep time, which for me was well over one hour. Add another 1/2 hr for clean up. But the big problem I had was with the spiciness as others have said here. I also used 3 Tbsp of Berbere from the TeenyTinySpice Company and found it WAY too spicey, especially for the guests I had over, and I like spicey food. Foolishly, I did not read the spice can itself before I started which recommended starting with 2 Tbsp of spice for a normal recipe. It would likely have been much better with just the 2 Tbsp. I think EATING WELL should caution about using 5 Tbsp of Berbere. It would totally be inedibile with 5. The 2nd criticism is that the lentils were very mushy and on the plate it did kind of look a mess. I served with salad, couscous and naan. (probably one or the other would be best, couscous OR naan) All in all, unfortunately, I did not think this dish was worth the effort.
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.
25 Reviews for Ethiopian-Spiced Chicken Stew
This was excellent. I bought the Teeny Tiny spice Co. Berbere off the internet and used 3 TBSP which was about right, had medium high chili heat. We had it with Quinoa pear salad, but some bread would have been better.
I didn't have berbere spice blend, so I used their substitution of garam masala, etc. While it was cooking, it had a strong cinnamon smell. I thought I would hate the dish but it was ok. I used "masoor dal," which I believe are split red lentils. I had no problem with the dish coming out like refried beans although the lentils certainly did cook down. I think I'd like this better with less garam masala and maybe some cumin or curry. I thought green peppers would be good too. I used about half as much red onion as they suggested; I think yellow onion would work fine too. I had no red wine, so I skipped that. All in all, I like the use of red lentils; I would just alter the spices in the future.
Served over quinoa as suggested in the magazine. Very good! Spicy but not overpowering. Definitely will make again.
My husband and I are fans of Ethiopian cuisine, and I am used to having lentils or chicken, but we appreciated them together. We couldn't find berbere in my go to market, but they had garam marsala and ground fenugreek, so my husband used the recommended blend. We would add a smidgen more heat next time.
It really needed injera.