East African Chicken & Lentil Stew

East African Chicken & Lentil Stew

East African Chicken & Lentil Stew

Prep Time
30 Minutes
Cook Time
1 Hour 15 Minutes
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 flavours include a traditional Berbere Seasoning blend.
  • 8 bone-in chicken thighs

  • 4 tablespoons Berbere Seasoning Blend, divided (see separate recipe)

  • 4 tablespoons vegetable oil, divided

  • 2 onions, finely chopped

  • 100 grams (4 ounces) dried brown lentils

  • 1

  • 400 grams tin chopped tomatoes

  • 5 teaspoons Dried Basil

  • 10 Cardamom Pods , shelled and ground

  • 1/2 teaspoon Sea Salt

  • 1 sweet potato, peeled and cubed

  • 600 millilitres (1 pint) water

  • 1 flat bread, plus additional to serve

  • 2 fresh mint leaves, finely chopped

  • 2 hard-boiled eggs, peeled and coarsely chopped (optional)

  • 1 lemon, cut into wedges

Cooking tip
  1. 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. 


  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.