Ingredients

1 cup black lentil

one and one forth can crushed tomatoes

1 cup low sodium chichen broth

4 skinless bone in chicken tights – fat – trimmed

2 teasepoon unsalted butter

1 large yellow onion finely chopped

5 large garlic cloves finely minced

2 teasepoon grated ginger

1 teasepoon kosher salt

3 tablespoon barbere spice

1/2 cup white wine

freshly ground black pepper

1cup greek yougourt

fresh chilantro leaves to garish

Method

In a slow cooker combine the lentils with the crushed potatoes and add chicken broth . Add the chicken and set aside .

Heat the butter and olive oil in a large skillet over medium high heat . Add the onions , garlic, ginger and salt and cook until softened and lightly browned about 4 minutes . Add the barbere spice and paprika and cook stairing until fragrant about 2 minutes . Add the wine glase and spice to a slow cooker . Season the stew gerenously with salt and black pepper . Cover and cook on high heat for 2 and 1/2 hours or low for 5 hours until the chicken is cooked through and is tender

Transfer the chicken and lentil and serve with a dunlop[ of greek yougourt and chopped cilantro .

The stew can be refregerated up to 3 days.

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