Ethiopian-Spiced Chicken Stew

Name: Ethiopian-Spiced Chicken Stew
Ingredients: 1 1/2 cups red lentils; 2 1/2 pounds boneless, skinless chicken thighs, trimmed; 1 tablespoon butter; 2 teaspoons extra-virgin olive oil; 4 cups chopped red onions; 5 cloves garlic, finely chopped; 1 tablespoon minced fresh ginger; 5 tablespoons berbere spice blend (see Tip); 1/2 cup dry red wine; 1 14-ounce can diced tomatoes; 2 cups reduced-sodium chicken broth

Ethiopian-Spiced Chicken Stew was pinched from <a href="http://www.eatingwell.com/recipes/ethiopian_chicken_stew.html" target="_blank">www.eatingwell.com.</a>

"This spicy chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red lentils. Depending on brand, berbere spice blend can be rather spicy. For a less spicy stew, start with 3 tablespoons spice blend rather than 5...."

INGREDIENTS

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1 1/2 cups red lentils

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2 1/2 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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1/2 cup dry red wine

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1 14-ounce can diced tomatoes

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2 cups reduced-sodium chicken broth

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