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.
Ingredients
Servings
Stew | Serves 4
3 1/2 pounds Bone-in chicken parts
4 tbsps Bebere Seasoning Blend, divided, (find recipe on McCormickForChefs.com)
4 tbsps Vegetable oil, divided
2 eaches Medium onions, finely chopped
1/2 cup Dried lentils
1 each Medium red bell pepper, roasted and chopped
1 each Medium sweet potato, peeled and cubed (or potato, carrot or chayote)
2 1/2 cups Water
1 each Naan bread, plus additional to serve
1/4 cup Fresh mint leaves, finely chopped
4 eaches Hard-boiled eggs, peeled and coarsely chopped (optional)
1 each Lemon, cut into wedges
Procedure
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.
Chef's Tip!
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.
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