Berbere Chicken with Ethiopan Lentils
Berbere Chicken and Lentils – a flavorful delicious Ethiopian recipe that features Berbere Spice. See notes for a vegan tofu option!
Ingredients
Ethiopian Lentils
- 1 cup French Green Black lentils, 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
Berbere Chicken:
- 6 chicken thighs skin-on
- 2 –3 tablespoons Berbere Spice Mix
- olive oil
- Kosher Salt
Berbere Spice Mix
- 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
Instructions
- Preheat oven to 400 F
- Make the lentils: 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, bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
- Make the Chicken: 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.
- 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)
- Serve over a bed of the Ethiopian lentils, and garnish with fresh Italian parsley.
Berbere Spice Mix:
- If using whole seeds, lightly toast them on the stovetop in a skillet for 2-3 minutes.
- Grind them using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.
Notes
If subbing tofu for the chicken: Use extra firm tofu and cut into 1 inch thick slabs or “filets”, pat dry with paper towels, very lightly pressing down. Sprinkle each side generously with salt and pepper then place a few tablespoons of Berber Spice on a plate, spreading it out, and coat each side of the tofu lightly. Pan sear in a well-oiled skillet, over medium heat, allowing the tofu to form a crust thereby, naturally releasing itself from the pan. This will prevent sticking and allow easy flipping. Pan sear each side until crispy, golden and warmed through. Serve over the lentils. I’d use two large blocks for 6 people.