East African Chicken And Lentil Stew Recipes

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EAST AFRICAN CHICKEN AND LENTIL STEW



East African Chicken and Lentil Stew image

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

3 tablespoon mccormick® paprika
1 tablespoon sicilian sea salt
2 teaspoon mccormick® ground allspice
2 teaspoon mccormick® ground cinnamon
2 teaspoon mccormick gourmet™ organic ground coriander
2 teaspoon mccormick® ground ginger
2 teaspoon mccormick® onion powder
2 teaspoon mccormick® ground cayenne red pepper
1 teaspoon mccormick® ground pepper black
1 teaspoon mccormick gourmet™ organic ground cardamom
3 1/2 pound bone-in chicken parts
4 tablespoon berbere seasoning blend, divided
4 tablespoon vegetable oil, divided
2 medium onions, finely chopped
1/2 cup dried lentils
1 medium red bell pepper, roasted and chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
5 teaspoon mccormick® basil leaves
1 teaspoon mccormick gourmet™ organic ground cardamom
1/2 teaspoon sicilian sea salt
1 medium sweet potato, peeled and cubed
2 1/2 cup water
1 naan bread, plus additional to serve
1/4 cup finely chopped fresh mint leaves
4 hard-boiled eggs, peeled and coarsely chopped (optional)
1 lemon, cut into wedges

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.

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS



Harira: Moroccan Chickpea Stew with Chicken and Lentils image

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

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

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)



Sweet Lentil Stew (East Africa) image

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

1 cup lentils
1 cup coconut milk
1/2 teaspoon ground cardamom
1 teaspoon sugar
1 pinch salt

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.

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