We loved this Ethiopian Chicken, and the polenta-style teff was good too. Not much too it, just the teff, water and salt. It soaks up the sauce from the chicken really well. What we really loved tonight though was this red lentil pate. Really flavorful, with the addition of caraway and pine nuts. I’ve been liking having some sort of healthy, high-protein dip on hand for noshing. Sometimes when I get home, I’m really hungry and need something to hold me over for a while. This fits the bill perfectly.
The chicken stew calls for whole chicken parts. I took the easy way out and used boneless, skinless chicken thighs.
- Red Lentil Pate (The Modern Vegetarian Kitchen, p. 233)
- Teff Polenta with Ethiopian Chicken Stew (Whole Grains Every Day, Every Way, p. 164)
