Doro Wat with Spiced Lentils
Fragrant Ethiopian-spiced braised chicken served alongside hearty berbere red lentils and tender steamed green beans.
- Prep: 20 min
- Cook: 45 min
- Total: 1 hr 5 min
- Servings: 4
- Cuisine: Ethiopian
- Difficulty: Medium
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Calorie
- High-Protein
- High-Fiber
- Kosher
- Halal
- Low-Fat
- Low-Sodium
- Low-Sugar
- Low-Saturated-Fat
- Low-Carb
Tags
- one-pot
- comfort food
- healthy
- spicy
- savory
- rich
Ingredients
- 2 pound chicken thighs (boneless, skinless, trimmed and cut into 2-inch pieces)
- 1 tablespoon olive oil
- 1 yellow onion (large, finely diced)
- 4 clove garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoon berbere spice blend
- 2 tablespoon tomato paste
- 3 cup low-sodium chicken broth
- 1 cup red lentils (dry, rinsed)
- 1 pound green beans (trimmed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the yellow onion and cook for 8 to 10 minutes until deeply softened and golden.
- Stir in the garlic, fresh ginger, berbere spice blend, tomato paste, 1/2 teaspoon of the salt, and the black pepper. Cook for 2 minutes until very fragrant.
- Add the chicken thighs and brown on all sides for about 5 minutes.
- Pour in the low-sodium chicken broth and add the red lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the chicken reaches an internal temperature of 165°F and the lentils are tender and thickened.
- While the stew simmers, steam the green beans in a steamer basket over boiling water for 5 to 6 minutes until tender-crisp. Toss with the remaining 1/2 teaspoon of salt and serve alongside the braised chicken stew.
Notes
Reheats wonderfully as the berbere flavors deepen overnight in the refrigerator.
Nutrition (per serving)
- Calories: 435
- Protein: 44 g
- Carbohydrates: 26 g
- Fat: 14 g
- Fiber: 8 g
- Sodium: 440 mg
- Saturated Fat: 3.2 g
- Sugar: 5 g
- Cholesterol: 125 mg