Crock Pot Chicken Lentil Stew recipe

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, peeled and finely diced
• 2 tablespoons Berber spice mix (see rice below)
• 1/2 teaspoon ground cardamom
• 2 teaspoons paprika
• 1 tablespoon minced ginger
• 3 cloves garlic, peeled and minced
• 2 medium carrots, peeled and sliced
• 2 ribs celery, sliced
• 2 cups, cubed sweet potatoes
• 2 boneless and skinless chicken breasts
• 1 cup dried green lentils
• 19 oz (570 ml) can diced tomatoes, undrained
• 1 cup (250 ml) chicken stock
• After Cooking:
• Freshly squeezed juice of 1/2 lemon
• 1 teaspoon brown sugar
• pinch of salt
• For Berber Spice:
• 3 tablespoons paprika
• 1 tablespoon red pepper flakes
• 1 tablespoon sea salt
• 1/2 tablespoon cayenne pepper
• 2 teaspoons cumin powder
• 1 teaspoon ground cardamom
• 1 teaspoon fenugreek seed (mustard seeds fit as well)
• 1 teaspoon ground coriander
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

Instructions

In a medium saucepan, melt the butter over medium heat. Add diced onions and cook, stirring occasionally, until cooked through, for about 3-5 minutes.

Add the Barber spices, cardamom, paprika, ginger, and garlic. Cook for a further 1 minute.

Remove the onion mixture from the pan and transfer to a slow cooker. Add remaining ingredients. Stir well.

Close the cooker and cook on low-heat setting for 6 hours.

Turn off the pot and open the lid. Stir in the lemon juice, brown sugar, and salt.

To Make Berber Spices

makes 1 cup

In a mixing bowl, combine all spice ingredients. Mix well.