Eritrean

Cumin Toasted Depth Eritrean Doro Wat with Spiced Carrots and Lentils

Name: Cumin Toasted Depth Eritrean Doro Wat with Spiced Carrots and Lentils
Total time: 42 min
Yield: 4 servings
Cuisine: Eritrean
Ingredients: 500g chicken thighs; 2 medium carrots, sliced; 1/2 cup green lentils, rinsed; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp paprika; 2 cups chicken broth; 1 tbsp olive oil; salt to taste; 1/4 cup chopped fresh cilantro; 1 tsp ground cumin (toasted)

Warm cumin aroma with nutty undertones

42 minutes4 servings

Method

Lightly toast cumin seeds before grinding and adding to mixture.
Heat oil in a pot, add onions and garlic, sauté until softened. Add carrots and lentils, stir.
Add chicken, spices, and tomato paste, cook 5 minutes. Pour in broth, bring to a boil.
Reduce heat, cover, and simmer 30 minutes until chicken is tender and sauce thickens.
Check internal temperature of chicken reaches 74°C (165°F) before serving.
Stir in cilantro before serving.

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