This week Betsy chose Slow Cooker Ethiopoian Spiced Chicken and Lentil Stew from Food and Wine.
1 out of 5 stars. I do love the ease and convenience of the slow cooker and had never had Ehtiopoian food so I was excited to try this. But it was way too spiced for me and my husband both. I didn't have the Berbere spice the recipe called for and instead substituted Garam Masal (per the recipe). I love using Garam Masala in Indian recipes but 3 tablespoons was way too much for the quantity of this recipe. Maybe cutting the spice down by one third to one half would make this recipe better? I had a super fruity, unoaked California Chardonnay with it which paired well as the fruit intensity was able to stand up to the spice intensity and the creamy, fat body and mouthfeel of the wine contrasted nicely with the rustic style of the dish. My husband, though a great sport who is willing to eat anything I want to cook asked me not make this again.