This crock pot dish is super easy and so yummy! My kids inhale my Ethiopian inspired chicken every time I make it!
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For those familiar with Ethiopian dishes this is a spin off of Doro Wot. I was given a recipe by a friend shortly after we returned from Ethiopia after adopting Preston. This is a very heavily revised version of the recipe to drastically increase the veggie content and bring down the heat, making it much more child friendly for both my boys.
If you have never had Ethiopian this is like a thick chicken stew or pulled chicken dish. It has lots of spice and a touch of heat to it, and sooooo tasty!
3lbs Skinless Boneless Chicken Breasts
2 Carrots finely diced
2 Onions finely diced
2 Celery Stalks finely diced
1 Cup Zucchini finely diced
3 Tbsp Tomato Paste
1 Tbsp Berbere (an Ethiopian spice)
1 Tbsp Mild Curry
1 Tsp Cardamom
3 Garlic Cloves (crushed)
1 Tsp Fresh Grated Ginger
In a skillet (I LOVE my cast iron Le Creuset purple skillet!) cook the carrots, onions, celery and zucchini in olive oil (quite a lot, I use about 2-3 tbsp, you want it almost paste like) until the veggies start to soften.
Add berbere, curry, cardamom, garlic, ginger, and a sprinkle of salt and pepper. Heat through until the spices become fragrant (approximately one minute). Add the tomato paste and mix in well. Let simmer for another minute or two.
Place chicken in the slow cooker. Pour the skillet mixture over the top and cook on high for 4 to 5 hours, or low for 7 to 8 hours.
Approximately 1 hour before it’s finished pull apart the chicken with some forks and stir so the sauce is covering the chicken. Cover and let cook for one more hour.
Serve over rice.
For variation you can serve it with injera bread (Ethiopian flatbread), naan bread or over greens for a lean option.
This is always a huge hit at our place and it makes a fantastic lunch the next day. Enjoy!