





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. Recipe makes 8 servings.
How to roast bell pepper: Place cleaned bell pepper halves on baking sheet, cut-side down. Broil or grill 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. If desired, you can also use 3/4 cup chopped jarred roasted red pepper.