makes 4 servings
3/4 cups red lentils
1 - 1 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1/2 tablespoon unsalted butter
1 teaspoon extra-virgin olive oil
2 cups chopped red onions (1 medium onion)
3 cloves garlic, finely chopped
1 tablespoon minced fresh ginger
1 tablespoon berbere spice blend
1/4 cup dry red wine
1 14-ounce can low-sodium diced tomatoes
1 cup low-sodium chicken broth
1. Place the lentils in a fine-mesh strainer and rinse in cold water. Drain and then place in an even layer in the bottom of a 4 or 6 quart slow cooker bowl. Set the chicken on top of the lentils.
2. Heat the butter and oil together in a large skillet over medium-high heat. Once the butter has melted, add the onions and sauté until softened and translucent, 4-6 minutes. Stir in the garlic and ginger and sauté until fragrant, about 1 minute. Add the berbere spice blend and cook until fragrant, 2-3 minutes more. Stir in the wine and diced tomatoes (with their juice).
3. Carefully spoon the onion mixture over top the chicken layer in the slow cooker. Pour the vegetable broth on top. Cover and cook until the chicken is easily-shredded with a fork; 4-5 hours on high or 7-8 hours on low. Stir the stew to combine before serving.