East African Chicken And Lentil Stew Recipes

EAST AFRICAN CHICKEN AND LENTIL STEW

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

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.