East African Chicken & Lentil Stew | Club House for Chefs

Ingredients

• Serves 4
• 3 1/2 Bone-in chicken parts
• 1 Medium sweet potato, peeled and cubed (or potato, carrot or chayote)
• 2 1/2 cups Water
• 1 Naan bread, plus additional to serve
• 1/4 cup Finely chopped fresh mint leaves
• 4 Hard-boiled eggs, peeled and coarsely chopped (optional)
• 1 Lemon, cut into wedges
• 4 tbsps Berbere Seasoning Blend, divided (see separate recipe)
• 4 tbsps Vegetable oil, divided
• 2 Medium red onions, finely chopped
• 1/2 cup Dried green lentils
• 1 Medium red bell pepper, roasted and chopped
• 1 can Diced tomatoes, undrained
• 5 tsps Club House ® Basil Leaves
• 1/2 tsps Club House ® Sea Salt, French Mediterranean