WEBInstructions. Begin by preheating your oven to 425°F. In a medium bowl, combine olive oil, berbere spice, lemon juice, and cayenne pepper (if desired). Mix them together until you …
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WEBPreheat oven to 400 F. Make the lentils: In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and ginger in 2 tablespoons olive oil, until tender, about 5-7 …
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WEBPrep all the ingredients before you begin cooking. Preheat a 9-10" skillet over medium-high heat. When the pan is hot, add 1 tablespoon of the avocado oil along with the chicken. …
WEBWash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils. Heat …
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WEBTomato Paste. Stir in the tomato paste and cook for 5 minutes, stirring a bit. Water/Stock. Add the water (or stock) and bring to a boil. Simmer the Doro Wat/Chicken Stew. Add …
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WEBPreparation. In a bowl, toss chicken with oil and seasoning. If you have time, let marinate for 30 min or overnight in the fridge. Preheat grill to medium-high. Place chicken on grill. …
WEBAdd the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally. Adjust the seasonings, adding more …
WEBstep 9. Place in a 400 degrees F (200 degrees C) oven until internal temperature reaches 165 degrees F (75 degrees C), about 10 to 15 minutes. Serve over a bed of Ethiopian …
WEBDress the Lentils. Use ¾ of a cup of the dressing to pour over the warm lentil. Toss to coat and set aside. Season the Chicken. Use the remaining berbere spice and salt to …
WEBStep 2. To make the lentils, add olive oil to a medium sauce pot over medium heat. Add carrots, onions and celery and lightly sauté until the onions are translucent, about four to …
WEB6. Heat Oil in a pan. Add diced Green Zucchini, Red Pepper, Yellow Pepper and sauté until vegetables are tender. 7. Remove it to a mixing bowl. Add Couscous and mix. 8. In a …
WEB1 ½ cups red lentils. 2 ½ pounds boneless, skinless chicken thighs, trimmed. 1 tablespoon butter. 2 teaspoons extra-virgin olive oil. 4 cups chopped red onions
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WEBRemove from skillet and set aside. Reduce heat to medium and add remaining 1 tsp oil to skillet. Add onion, garlic, ginger and carrot and cook for about 3 minutes, stirring …
WEBRecipes like our Sheet-Pan Chicken Fajita Bowls and High-Protein Spaghetti with Chicken & Broccoli are delicious and nourishing meals to help you feel your best. Make one of …
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WEBPreheat the oven to 200 ° C fan. Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, 1 tablespoon of vinegar, 4 tablespoons of oil, 1¾ teaspoons of salt …
WEBAdd 1/2 teaspoon berbere spice and a pinch of salt. Return chicken breast to the skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to …
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WEBIn a medium bowl, combine berbere, half the yogurt, and a large pinch of salt and pepper. Add chicken and toss to coat. 2. Heat a drizzle of olive oil in a medium pot over medium …