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Ethiopian-Spiced Chicken Stew

January/February 2012

Your rating: None Average: 3.5 (139 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 Recipe

23 Reviews for Ethiopian-Spiced Chicken Stew

01/07/2012
Anonymous

Delicious, it is spicy, but it was easy and yummy!

Comments
01/06/2012
Anonymous

We are used to eating very hot spicey food. This is simply too HOT with 5 Tablespoons of berbere spice. It will need a lot of yogurt and rice to cool this down!

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Anonymous wrote 2 years 15 weeks ago

I agree great flavor, but I

I agree great flavor, but I would have enjoyed it more if it was a little less spicy

01/06/2012
Anonymous
Watch the spice!!!!!

We are used to a lot of hot spice in our food having lived in the Middle East and Africa; this is far too hot for any palate and the 5Tablespoons of berbere spice should be cut WAY back. Then it will be very tastey.

Easy to assemble, great for crockpot, should be tastey...BUT
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