Berbere Chicken Stew

Berbere seasoning is flavorful, but this recipe is approved by Tina, who prefers low levels of spiciness in her food.

2 or 3 tablespoons of coconut oil or bacon fat or cooking fat of your choice
2 or 3 red onions, diced
6 or 8 chicken thighs, diced
2 inches ginger, peeled and chopped
10 or 15 garlic cloves
2 sweet potatoes, peeled and diced
2 carrots, diced
1 red pepper, diced
1 yellow or orange pepper, diced
2 TBS Berbere seasoning (I buy this one)
6 cups broth
1 cup almond butter (if it seems gritty, blend it with some of the broth)
1 14 oz can pumpkin
2 cinnamon sticks
3 handfuls spinach
juice of 1 lemon
1 TBS honey
1 tsp salt

Heat up the cooking fat and add the onions. When the onions are translucent, add the chicken thighs and brown them. They don’t need to be cooked all the way through yet.

Add the ginger, garlic, sweet potatoes, carrots, and peppers. When everything is warm and bubbly, add the Berbere seasoning. Let it warm up and fill your kitchen with lovely aromas.

Add the broth, almond butter, pumpkin and cinnamon sticks. Bring everything to a boil and let it simmer for about half an hour.

Throw the spinach in, add the lemon juice, honey, and about a teaspoon of salt. Taste the stew. Do you need more salt?

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