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Ethiopian-Spiced Chicken Stew

kept byKirsten
recipe byEating Well

1 1/2 cups red lentils
2 1/2 pounds boneless, skinless chicken thighs, trimmed
1 tablespoon butter
2 teaspoons extra-virgin olive oil
4 cups chopped red onions
5 cloves garlic, finely chopped
1 tablespoon minced fresh ginger
5 tablespoons berbere spice blend (see Tip)
1/2 cup dry red wine
1 14-ounce can diced tomatoes
2 cups reduced-sodium chicken broth



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