Ethiopian-Inspired Chicken and Lentil Wat

Name: Ethiopian-Inspired Chicken and Lentil Wat
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: African
Ingredients: 3 tablespoon olive oil; 1 yellow onion (large, finely chopped); 6 clove garlic (minced and sliced); 1 tablespoon fresh ginger (grated); 2 tablespoon paprika; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground cardamom; 0.25 teaspoon ground cloves; 0.25 teaspoon cayenne pepper; 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 can diced tomatoes (14.5 ounces, undrained); 0.5 cup red lentils (rinsed); 2 cup chicken broth; 0.75 teaspoon salt; 1 pound fresh collard greens (stems removed and chopped); 4 piece naan bread (warmed)

A deeply flavorful and aromatic stew featuring tender chicken and hearty lentils in a spiced tomato sauce, served with sautéed collard greens and warm flatbread.

Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 4
Cuisine: African
Difficulty: Medium
Cost: $6.83/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3 tablespoon olive oil
1 yellow onion (large, finely chopped)
6 clove garlic (minced and sliced)
1 tablespoon fresh ginger (grated)
2 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground cardamom
0.25 teaspoon ground cloves
0.25 teaspoon cayenne pepper
1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 can diced tomatoes (14.5 ounces, undrained)
0.5 cup red lentils (rinsed)
2 cup chicken broth
0.75 teaspoon salt
1 pound fresh collard greens (stems removed and chopped)
4 piece naan bread (warmed)

Instructions

In a large Dutch oven or pot, heat 2 tablespoons olive oil over medium heat. Add chopped yellow onion and cook until softened and lightly browned, about 8-10 minutes.
Stir in 4 cloves minced garlic and grated fresh ginger; cook for 2 minutes until fragrant.
Add paprika, ground cumin, ground coriander, ground cardamom, ground cloves, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes until very fragrant, allowing spices to bloom.
Add chicken thighs to the pot and brown lightly for 5-7 minutes. Stir in diced tomatoes, rinsed red lentils, and chicken broth. Bring to a simmer.
Reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is tender and lentils are cooked through, stirring occasionally to prevent sticking. Season with 3/4 teaspoon salt.
About 15 minutes before the wat is done, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 sliced garlic cloves and cook for 1 minute. Add chopped collard greens and cook, stirring, until tender, about 8-10 minutes.
Serve the chicken and lentil wat hot with sautéed collard greens and warm naan bread for scooping.

Notes

Adjust the amount of cayenne pepper to your preferred spice level. A bit of lemon juice or a dollop of plain yogurt can brighten the flavors upon serving.

Nutrition (per serving)

Calories: 520
Protein: 46.5 g
Carbohydrates: 44.1 g
Fat: 19.8 g
Fiber: 12.3 g
Sodium: 1150 mg
Saturated Fat: 4.1 g
Sugar: 7.2 g
Cholesterol: 125 mg