Ingredients
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1 ½ cups red lentils
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2 ½ pounds boneless, skinless chicken thighs, trimmed
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1 tablespoon butter
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2 teaspoons extra-virgin olive oil
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4 cups chopped red onions
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5 cloves garlic, finely chopped
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1 tablespoon minced fresh ginger
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5 tablespoons berbere spice blend (see Tip)
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½ cup dry red wine
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1 14-ounce can diced tomatoes
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2 cups reduced-sodium chicken broth
Directions
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Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils.
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Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add berbere and cook, stirring, until very fragrant, 2 to 4 minutes. Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
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Add the onion mixture to the slow cooker on top of the chicken, then pour in broth.
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Cover and cook until the chicken is falling-apart tender, 5 hours on High or 7 to 8 hours on Low. Stir the stew to combine.
