Berbere Chicken with Ethiopian Lentils
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(46)
Ingredients
6 servings
- 1 cup French Green, OR Black lentils, OR Beluga Caviar lentils (do not use a split lentil)
- 3 cups water
- 2 cups diced onions
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup diced carrot
- 1 cup diced tomato
- 2-3 tablespoons Berbere Spice Mix (see below)
- 1 teaspoon salt
- 2 tablespoon olive oil
- Fresh Italian parsley for garnish
- 6 chicken thighs (skin-on)
- 2-3 tablespoons Berbere Spice Mix
- olive oil
- Kosher Salt
- 3 tablespoons paprika
- 1 tablespoon red pepper flakes, ground plus more for extra spicy
- 2 teaspoons cumin seeds or powdered cumin
- 1 teaspoon coriander seeds or powdered coriander
- 1 teaspoon cardamom seeds (shelled) or powdered cardamom
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon fenugreek seeds or powdered fenugreek
- 1 teaspoon black peppercorns or freshly ground peppercorn
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
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Preparation
Step 1
Preheat oven to 400 F
Step 2
Make the lentils
Step 3
In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and ginger in 2 tablespoons olive oil, until tender, about 5-7 minutes. Add 2-3 tablespoons Berbere Spice mix and sauté 2-3 minutes. Add 1 cup lentils, 1 cup diced tomatoes, 1 teaspoon salt and 3 cups water, and bring to a boil, cover, turn heat to low and let cook until tender, about 30 minutes. Uncover and cook off any extra liquid.
Step 4
Make the Chicken
Step 5
Pat dry the chicken and salt all sides with salt and pepper and generously rub each piece with Berbere Spice Mix. The more, the spicier.
Step 6
Heat 1 tablespoon oil in a heavy bottom skillet, on medium-high heat, place chicken skin side down and sear until it is crispy and golden, about 6- 8 minutes. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 400 F oven until internal temperature reaches 165F (10-15 minutes)
Step 7
Serve over a bed of the Ethiopian lentils, and garnish with fresh Italian parsley.
Step 8
Berbere Spice Mix
Step 9
If using whole seeds, lightly toast them on the stovetop in a skillet for 2-3 minutes.
Step 10
Grind them using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.
Step 11
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