Wednesday, March 7, 2012

Ethiopian inspired crock pot dinner

Clayton and I LOVE ethnic food!!  Indian, Ethiopian, Mediterranean, we love it all.  One of our favorites is Ethiopian food. It's too bad that the we don't have an Ethiopian restaurant in SA.  Austin has some good choices and when I was in Ethiopia in August I was in heaven!!  Lucky for us I brought back some of the spices they use to make their food so favorable and it has been on my "to do" list to put the to good use. And last weekend I did just that.

Oh yea, and this is another crock pot recipe.  Be ready to set it, forget it and then enjoy it!!

Ethiopian Spiced Chicken Stew

What you need:

1 1/2 cups red lentils
2 1/2 pounds of cubed chicken breast
2 teaspoons of quality cooking oil
4 cups of red onions
5 cloves of chopped garlic
1 tablespoon of minced ginger
5 tablespoons of berbere spice blend (the secret key ingredient and amazing Ethiopian spice)
1/2 cup dry red wine
1 14oz can of diced tomatoes
2 cups of veggie broth

**If you don't have Berbere spice or can't find it at the store you can substitute it with by combining these spices together.

4 tablespoons of garam masala
1 tablespoon of hot paprika
1 teaspoon of ground fenugreek
1 teaspoon of salt

Here is what you do:

Wash lentils and spread evenly on the bottom of your crock pot

Brown the onions on the stove with the cooking oil.

Add garlic and ginger, stirring often for 1-2 minutes

Add Berbere spice and cook until very fragrant

Stir in wine and scrap down onions from bottom of pan

Add diced tomatoes

Add this amazing fragrant mixture on top of the lentils.  Place the chicken on top and then add veggie broth.

Set your cooker for 5 hours on high or 7-8 hours on low.  

Traditionally Ethiopian food is serve with Injera, an awesome spongy type bread made from Teff flour, native to Ethiopia.  But it isn't the easiest to find around here and I have yet to adventure into making it.  You can enjoy this dish with brown rice or whole wheat naan.


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