Wash lentils in cold water until water runs clear, drain, and spread in bottom of slow cooker. Place chicken thighs on top of lentils.
Heat butter in skillet over med-high heat. Add onions and cook until translucent. Add garlic and ginger, stirring often until fragrant. Add berbere spice, cook 2-4 minutes. Stir in wine, scraping off bottom and sides of pan. Add entire can of diced tomatoes. Stir.
Add onion and spices mixture to slow cooker and pour in broth.
Cover and cook 5 hours on high or 7-8 hours on low, until chicken is falling apart. Stir to combine. Serve with warm Naan.
Originally Submitted
2/15/2015
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