Monday, February 23, 2015

Ethiopian chicken stew

I was a bit hesitant about this recipe, mostly because I know nothing about Ethiopian cuisine. There wasn't anything overly special about this recipe. It was actually a bit spicy for me. I don't know that I would make it again, but if you like flavor, give it a try. The chicken was extremely moist as well.

Ethiopian chicken stew-adapted from More Make it Fast, Cook it Slow by Stephanie O'dea
Total time: 6 hours
Serves 4

  • 1-14.5 ounce can diced tomatoes, undrained
  • 4 boneless, skinless chicken breasts
  • 1/4 cup lemon juice
  • 2 tablespoons butter
  • 3 large yellow onions, diced
  • 1 teaspoon ground ginger
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground tumeric
  • 2 cups water
Grease a 5-quart slow cooker. Pour in the can of tomatoes. Top with chicken, then the rest of the ingredients. Cover and cook on low 6-8 hours, or high 4-5 hours or until chicken juices run clear and onions are tender.
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