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East African Chicken and Lentil Stew
soups stews

East African Chicken and Lentil Stew

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 along with McCormick® Cardamom and Basil to bring rich, aromatic flavor to succulent chicken, tomatoes, sweet potatoes and lentils. Sop up every drop with warm naan.
  • 30m

    prep time

  • 1h 15m

    Cook Time

  • 446


  • 16



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  • 3 1/2 pounds bone-in chicken parts
  • 4 tablespoons Berbere Seasoning Blend, divided (see separate recipe)
  • 4 tablespoons vegetable oil, divided
  • 2 medium onions, finely chopped
  • 1/2 cup dried lentils
  • 1 medium red bell pepper, roasted and chopped
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 5 teaspoons McCormick® Basil Leaves
  • 1 teaspoon McCormick Gourmet™ Organic Ground Cardamom
  • 1/2 teaspoon Sicilian Sea Salt
  • 1 medium sweet potato, peeled and cubed Substitutions available
    • potato, carrot, or chayote
  • 2 1/2 cups water
  • 1 naan bread, plus additional to serve
  • 1/4 cup finely chopped fresh mint leaves
  • 4 hard-boiled eggs, peeled and coarsely chopped (optional)
  • 1 lemon, cut into wedges


  • Season chicken with 1 tablespoon of the Berbere Seasoning Blend. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken in batches; brown on both sides. Remove from pan; set aside.

    Test Kitchen Tip

    Test Kitchen Tip

    Berbere Seasoning Blend

    Test Kitchen Tip
  • Reduce heat to medium. Add remaining 3 tablespoons oil to skillet. Add onions; cook 10 minutes or until browned and softened, stirring occasionally. Return chicken and juices to skillet. Add lentils, roasted bell pepper, tomatoes, basil, cardamom, sea salt and remaining 3 tablespoons Berbere Seasoning Blend. Add sweet potato and water. Stir and bring to a simmer; cover and simmer 40 to 50 minutes or until chicken is cooked through and sweet potato is tender. Remove cover during last 10 minutes of cooking.

    How to Roast Bell Pepper

    How to Roast Bell Pepper

    Broil or grill 5 minutes or until skin has blistered and blackened. Transfer to paper bag; close. Let stand 15 minutes or until peppers are cool enough to handle. Peel off skin. If desired, substitute 3/4 cup chopped jarred roasted red pepper.

    How to Roast Bell Pepper
  • Meanwhile, preheat oven to 325°F. Place naan on baking pan. Bake 15 to 20 minutes or until very crisp. Cool then crumble into small pieces.

  • Spoon sauce over chicken to serve. Sprinkle with crumbled naan, mint and egg, if desired. Squeeze lemon wedge over top. Serve with additional naan, if desired.

Nutrition information (per Serving)



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