East African Chicken & Lentil Stew

Name: East African Chicken & Lentil Stew
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: African,
Ingredients: 3 1/2 pound (1.75 kg) bone-in chicken pieces; 4 tbsp (60 ml) Berbere Seasoning Blend ,divided (see separate recipe); 4 tbsp (60 ml) vegetable oil, divided; 2 medium onions, finely chopped; 1/2 cup (125 ml) dried lentils; 1 medium red bell pepper, roasted and chopped; 1/2 can (398 ml) diced tomatoes, undrained; 5 tsp (25 ml) basil leaves sweet (mccormick ); 1 tsp (5 ml) cardamom ground (mccormick ); 1/2 tsp (2 ml) sea salt grinder (club house); 1 medium sweet potato, peeled and cubed (or potato, carrot or chayote); 2 1/2 cups (625 ml) water; 1 naan bread, plus additional to serve; 1/4 cup (60 ml) finely chopped fresh mint leaves; 4 hard-boiled eggs, peeled and coarsely chopped (optional); 1 lemon, cut into wedges

A hearty celebration of East African cuisine, this colourful stew offers a new take on the classic doro wat chicken stew, a famous Ethiopian dish. Key flavours include a traditional Berbere Seasoning blend along with Cardamom and Basil to bring rich, aromatic flavour to succ...

What you'll need

Basil Leaves Sweet

Cardamom Ground

Sea Salt Grinder

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