East African Chicken & Lentil Stew

Number of Portions


- 20 bone-in chicken thighs
- 1 tsp Schwartz Sea Salt
- 2 sweet potatoes, peeled and cubed
- 2 1/2 pt water
- 3 flat bread, plus additional to serve
- 25 grams fresh mint leaves, finely chopped
- 5 hard-boiled eggs, peeled and coarsely chopped (optional)
- 100 grams Berbere Seasoning Blend, divided
- 100 ml vegetable oil, divided
- 5 onions, finely chopped
- 250 grams dried brown lentils
- 2 red pepper, roasted and chopped
- 1 kg tin chopped tomatoes
- 2 tbsp Schwartz Basil
- 25 Schwartz Green Cardamom pods , shelled and ground
- 3 lemon, cut into wedges


Season the chicken with 25g 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 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 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.

Prep Time: 30 minutes
Cook Time: 1 ¼ hours

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