Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew | Umami

Ingredients

• 1 cup black lentils, rinsed and drained
• One 14-ounce can crushed tomatoes
• 1 cup low-sodium chicken broth
• 4 skinless bone-in chicken thighs, fat trimmed
• 2 teaspoons unsalted butter
• 1 teaspoon extra-virgin olive oil
• 1 large sweet yellow onion (about 1 1/2 cups), finely chopped
• 5 large garlic cloves, finely minced
• 2 teaspoons freshly grated ginger
• 1 teaspoon Kosher salt
• 3 tablespoons Berbere spice
• 1 tablespoon sweet paprika
• 1/2 cup white wine
• Freshly ground black pepper
• 1/2 cup Greek yogurt for serving
• Fresh cilantro leaves for garnish