This spicy Ethiopian stew makes for a real winter warmer
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Ingredients
Method
Ingredients
4tbsp olive oil
1 onion (finely diced)
2 carrot (finely diced)
2tsp Bart garlic paste
2tsp Bart ginger paste
3tbsp Bart Berbere seasoning
1 x 235g tin green lentils (drained and rinsed)
2 large ripe tomatoes (chopped)
300ml chicken stock
6 chicken thighs
small bunch parsley
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Method
Heat the oven to 200C/180C Fan. In a large heavy based ‘hob to oven’ pan, heat half the oil and gently cook the onion and carrot, with the lid on for 8 minutes then add the garlic and ginger. Cook for a further minute then sprinkle in 2tbsp of Bart Berbere blend. Stir for a minute or two until it becomes fragrant.
Tip in the lentils, tomatoes and stock, season, stir well and bring to a simmer.
Meanwhile, dry the chicken pieces with a piece of kitchen roll. Combine the remaining 2 tbsp oil and 1tbsp Bart Berbere blend and rub it over the chicken pieces. Sprinkle each with a pinch of salt.
Carefully place the chicken on top of the lentils and cook in the oven for 1 hour taking the lid off half way through.
When cooked check the seasoning and sprinkle with chopped parsley to serve.