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Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew Recipe

Ethiopian cuisine is renowned for its rich flavours and hearty ingredients, and this slow cooker Ethiopian-spiced chicken and black lentil stew combines the best of both worlds. It’s a simple, yet satisfying dish that perfectly balances aromatic spices with tender chicken and nutritious lentils. Ideal for busy weeknights or a comforting weekend meal, this stew is sure to impress both family and friends.

Ingredients

To make this delectable stew, you will need the following ingredients:

• For the Stew:

  • 500g chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 200g black lentils, rinsed and drained
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, diced
  • 400g canned tomatoes, chopped
  • 750ml chicken stock
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

• For the Ethiopian Spice Blend:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon berbere spice mix (optional, for a more authentic flavour)
• Garnish (Optional):
  • Fresh coriander, chopped
  • Greek yoghurt or sour cream, for serving

Instructions

1. Prepare the Slow Cooker:

Begin by greasing the slow cooker with a touch of olive oil to prevent sticking. This will make both cooking and cleaning much easier.

2. Sauté the Aromatics:

In a large frying pan over medium heat, add two tablespoons of olive oil. Sauté the chopped onions until they become translucent, about 5–7 minutes. Add the minced garlic and grated ginger and cook for an additional 2 minutes, ensuring they don’t burn.

3. Combine Ingredients:

Transfer the sautéed mixture to the slow cooker. Add the diced red bell pepper, rinsed black lentils, and chicken pieces. Next, stir in the chopped tomatoes, chicken stock, and all the spices: cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, and berbere spice mix. Season with salt and pepper to taste.

4. Slow Cook:

Cover the slow cooker with its lid and set it to low for 6–7 hours or high for 3–4 hours. The slow cooking process allows the flavours to meld beautifully and the chicken to become tender and juicy.

5. Prepare to Serve:

Once the cooking time has elapsed, check the lentils for doneness. They should be soft yet not mushy. If necessary, give the stew a good stir and adjust the seasoning.

6. Garnish and Enjoy:

When ready to serve, ladle the stew into bowls and garnish with fresh coriander. For an additional touch of creaminess, add a dollop of Greek yoghurt or sour cream on top.

This Ethiopian-spiced chicken and black lentil stew pairs wonderfully with warm flatbreads or fluffy rice, perfect for soaking up the flavoursome sauce.

Conclusion

This slow cooker Ethiopian-spiced chicken and black lentil stew is not only an easy recipe to whip up, but it also delivers a comforting and wholesome meal packed with nutrition. The blend of spices creates a delightful aromatic experience that transports you straight to the heart of Ethiopia with every bite. Enjoy this stew as part of a family meal or as a nourishing dish to share with friends—either way, it’s bound to become a favourite in your culinary repertoire.

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