EAST AFRICAN CHICKEN AND LENTIL STEW
This colorful East African chicken and lentil stew offers a new take on a classic Ethiopian doro wat chicken stew. Just be sure to follow the instructions for making the Berbere seasoning blend first, then get to cooking. Courtesy of McCormick
Categories Entrees, Soups/Stews
Time 1h44m59S
Yield 8
Number Of Ingredients 26
Steps:
- Mix all ingredients in medium bowl until well blended.
- Store in tightly covered jar in cool, dry place up to 1 month.
- Season chicken with 1 tablespoon of the Berbere Seasoning Blend.
- Heat 1 tablespoon of the oil in large skillet on medium-high heat.
- Add chicken in batches; brown on both sides.
- Remove from pan; set aside.
- Reduce heat to medium.
- Add remaining 3 tablespoons oil to skillet.
- Add onions; cook 10 minutes or until browned and softened, stirring occasionally.
- Return chicken and juices to skillet.
- Add lentils, roasted bell pepper, tomatoes, basil, cardamom, sea salt and remaining 3 tablespoons Berbere Seasoning Blend.
- Add sweet potato and water.
- Stir and bring to a simmer; cover and simmer 40 to 50 minutes or until chicken is cooked through and sweet potato is tender.
- Remove cover during last 10 minutes of cooking.
- Meanwhile, preheat oven to 325°F.
- Place naan on baking pan.
- Bake 15 to 20 minutes or until very crisp.
- Cool then crumble into small pieces.
- Spoon sauce over chicken to serve.
- Sprinkle with crumbled naan, mint and egg, if desired.
- Squeeze lemon wedge over top.
- Serve with additional naan, if desired.
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 flavor to succulent chicken, tomatoes, sweet potatoes and lentils. Sop up every drop with warm naan.
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 8
Number Of Ingredients 16
Steps:
- Season chicken with 1 tablespoon of the Berbere Seasoning Blend. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken in batches; brown on both sides. Remove from pan; set aside.
- Reduce heat to medium. Add remaining 3 tablespoons oil to skillet. Add onions; cook 10 minutes or until browned and softened, stirring occasionally. Return chicken and juices to skillet. Add lentils, roasted bell pepper, tomatoes, basil, cardamom, sea salt and remaining 3 tablespoons Berbere Seasoning Blend. Add sweet potato and water. Stir and bring to a simmer; cover and simmer 40 to 50 minutes or until chicken is cooked through and sweet potato is tender. Remove cover during last 10 minutes of cooking.
- Meanwhile, preheat oven to 325°F. Place naan on baking pan. Bake 15 to 20 minutes or until very crisp. Cool then crumble into small pieces.
- Spoon sauce over chicken to serve. Sprinkle with crumbled naan, mint and egg, if desired. Squeeze lemon wedge over top. Serve with additional naan, if desired.
Nutrition Facts : Calories 446 Calories
HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
Harira is traditionally served each night of Ramadan to break the fast.
Provided by Food Network
Categories main-dish
Time 10h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
- Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
SWEET LENTIL STEW (EAST AFRICA)
Make and share this Sweet Lentil Stew (East Africa) recipe from Food.com.
Provided by Debbie R.
Categories African
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook lentils as directed by pkg until soft. Drain.
- Combine lentils and everything else. Stir well. Bring to a boil. Simmer, uncovered, until liquid thickens.
CHICKEN & LENTIL STEW WITH GREMOLATA
Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as 'gremolata'
Provided by Good Food team
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
- Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
- Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.
Nutrition Facts : Calories 337 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.2 milligram of sodium
AFRICAN CHICKEN STEW
This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.
Provided by Leah Shaw
Categories World Cuisine Recipes African
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
- Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 31.5 g, Cholesterol 99.6 mg, Fat 36 g, Fiber 6.4 g, Protein 43.7 g, SaturatedFat 7.2 g, Sodium 620.3 mg, Sugar 3.9 g
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- Season chicken with 1 tbsp (15 mL) of the Berbere Seasoning Blend. Heat 1 tbsp (15 mL) of the oil in large skillet on medium-high heat. Add chicken in batches; brown on both sides. Remove from pan; set aside.
- Reduce heat to medium. Add remaining 3 tbsp (45 mL) oil to skillet. Add onions; cook 10 minutes or until browned and softened, stirring occasionally. Return chicken and juices to skillet. Add lentils, roasted bell pepper, tomatoes, basil, cardamom, sea salt and remaining 3 tbsp (45 mL) Berbere Seasoning Blend. Add sweet potato and water.
- Stir and bring to a simmer; cover and simmer 40 to 50 minutes or until chicken is cooked through and sweet potato is tender. Remove cover during last 10 minutes of cooking.
- Meanwhile, preheat oven to 325°F (160°C). Place naan on baking pan. Bake 15 to 20 minutes or until very crisp. Cool then crumble into small pieces.
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