East African Chicken and Lentil Stew

East African Chicken and Lentil Stew

A hearty celebration of East African cuisine, this colorful stew offers a new take on the classic doro wat chicken stew, a famous Ethiopian dish. Key flavors include a traditional Berbere Seasoning blend along with McCormick® Cardamom and Basil to bring rich, aromatic fl... A hearty celebration of East African cuisine, this colorful stew offers a new take on the classic doro wat chicken stew, a famous Ethiopian dish. Key flavors include a traditional Berbere Seasoning blend along with McCormick® Cardamom and Basil to bring rich, aromatic flavor to succulent chicken, tomatoes, sweet potatoes and lentils. Sop up every drop with warm naan. Read More Read Less
30m
PREP TIME
1hr 15m
COOK TIME
446
CALORIES
16
INGREDIENTS

Servings: 8

Ingredients

  • 3 1/2 pounds bone-in chicken parts
  • 4 tablespoons Berbere Seasoning Blend, divided (see separate recipe)
  • 4 tablespoons vegetable oil, divided
  • 2 medium onions, finely chopped
  • 1/2 cup dried lentils
  • 1 medium red bell pepper, roasted and chopped
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 5 teaspoons McCormick® Basil Leaves
  • 1 teaspoon McCormick Gourmet™ Organic Ground Cardamom
  • 1/2 teaspoon Sicilian Sea Salt
  • 1 medium sweet potato, peeled and cubed substitution Substitutions available
    • potato, carrot, or chayote
  • 2 1/2 cups water
  • 1 naan bread, plus additional to serve
  • 1/4 cup finely chopped fresh mint leaves
  • 4 hard-boiled eggs, peeled and coarsely chopped (optional)
  • 1 lemon, cut into wedges
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