While Shiro Wot, which is an Ethiopian chickpea flour based stew, is usually vegetarian, I like to add chicken thighs to this dish. It's nearly a dump and go recipe at the beginning of the cook time, and just requires a little bit of care about 30 minutes before serving.
Ingredients
- 2 small red onions, diced
- 2 cans fire roasted diced tomatoes
- 3 tablespoons minced garlic
- 2 jalapenos, ribbed and diced
- 1 Tablespoon berbere seasoning blend (I use Frontier brand)
- 2 teaspoons paprika
- 3/4 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 1 Tablespoon sugar (I used yellow rock sugar from the Asian grocery store, a non-traditional addition but I enjoy adding it to stews)
- 1/4 cup (a splash) of chicken of vegetable broth
- 1 3/4 pounds boneless skinless chicken thighs
- 3/4 cup chickpea flour - ADD AT THE END OF COOK TIME
- Salt to taste
- Lemon wedges and Greek yogurt for serving
Directions
Sauté garlic and onion (optional, can be added without sautéing for ease and speed), then add all remaining ingredients except the chickpea flour to a slow cooker and set the slow cooker to cook on high heat for 3 hours and 45 minutes. At the end of the cook time, remove the chicken and shred. Use an immersion blender to bend the remaining contents of the slow cooker into a slightly chunky stew texture. Add the chickpea flour and the shredded chicken back to the slow cooker and cook on high for 30 minutes. Serve with lemon wedges and a dallop of greek yogurt. Can be served over rice. Enjoy!
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