I really love this stew. It's hearty, warm, comforting, and set off perfectly by a tangy dallop of greek yogurt on top. I find myself frequently making rice to accompany crockpot stews, but the inclusion of lentils in this one is a nice change of pace. If you try this, I think you'll love it!
Ingredients
- 1 Tablespoon olive oil
- 1 large onion, diced
- 2 Tablespoons ginger paste
- 2 teaspoons paprika
- 1 1/2 Tablespoons berbere spice mix (I use Frontier brand)
- 1/2 teaspoons coriander
- 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom
- 3 Tablespoons minced garlic
- 1 pound carrots, peeled and chopped
- 2 ribs celery, diced
- 1 large sweet potato, peeled and cubed
- 2 pounds boneless skinless chicken thighs
- 1 cup dried green lentils
- 1 and 1/2 14oz cans fire roasted diced tomatoes, including juices
- 1 cup chicken stock
After Cooking:
- juice from 1 lemon
- 1 teaspoon brown sugar
- salt to taste
- Greek yogurt to serve
Instructions
Heat the oil and fry the onion and garlic until soft and light brown. Add all spices and fry for 1-2 more minutes, until fragrant.
Add all other ingredients to the crock pot, except the lemon and brown sugar (those are added after cooking). Give it a good stir, and set the slow cooker to high for 3 hours and 45 minutes. When done, shred the chicken and mix in lemon juice and brown sugar. Serve with greek yogurt for topping, and enjoy!
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