Ethiopian Chicken Stew

The eggs increase the protein, vitamin E, and omega-3 content of this recipe.

Serves: 8Hands-on: 5 minutesTotal: 8 hours 5 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1 1⁄2 lbs. boneless, skinless chicken thighs
  • 1⁄4 cup lemon juice
  • 2 Tbsp. coconut butter
  • 3 large onions, peeled and diced
  • 1 Tbsp. paprika
  • 1 tsp. ground ginger
  • 1 tsp. cayenne pepper
  • 1 tsp. ground turmeric
  • 1⁄2 tsp. ground black pepper
  • 2 cups water
  • 8 large hard-boiled eggs

Directions

  • Place tomatoes into a 6-quart slow cooker. Add the chicken thighs and lemon juice. Add the coconut butter, onion, and all the spices.
  • Add the water. Cover and cook on low for 8 hours.
  • Ladle into bowls with a peeled hard-boiled egg in each individual bowl.