East African Chicken And Lentil Stew Food

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.

LENTIL STEW WITH COCONUT AND MADRAS CURRY

Steps:

• Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
• Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

EAST AFRICAN CHICKEN AND LENTIL STEW

Steps:

• 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.

SWEET LENTIL STEW (EAST AFRICA)

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.