A hearty celebration of East African cuisine, this colorful stew offers a new take on the classic doro wat chicken stew, a famous Ethiopian dish. Key flavors include a traditional Berbere Seasoning blend.
Season the chicken with 1 tbs of the Berbere Seasoning Blend. Heat 1 tbs of the oil in a large pan on medium-high heat. Add the chicken in batches, brown on both sides then remove from the pan and set aside.
Reduce the heat to medium and add the remaining oil to the pan. Add the onions and cook for 10 minutes or until browned and softened, stirring occasionally. Return the chicken and juices to the pan. Add the lentils, roasted pepper, tomatoes, Basil, Cardamom, Sea Salt and remaining 3 tbs Berbere Seasoning Blend with the sweet potato and the water. Stir and bring to a simmer, then cover and simmer for 40-50 minutes or until chicken is cooked through and sweet potato is tender. Remove the lid during the last 10 minutes of cooking.
Meanwhile, preheat the oven to 190°C, 325°F, Gas mark 5. Place the flat bread on baking pan. Bake for 15-20 minutes or until very crisp. Cool then crumble into small pieces.
Divide the chicken and sauce between four bowls to serve, then sprinkle with the crumbled flat bread, mint, egg, and a squeeze of lemon over the top. Serve with additional flat bread, if desired.
How to roast bell pepper: Cut a pepper in half and place on a baking sheet, cut-side down. Grill for 5 - 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a plastic bag. Close the bag. Let it stand for 15 minutes or until the peppers are cool enough to handle. Peel off the blackened skin.