Berbere Chicken with Ethiopian Lentils

• Meat

  • 6 Chicken thighs, skin on

• Produce

  • 1 cup Carrot
  • 1 tsp Coriander seeds or powdered coriander
  • 5 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1/2 tsp Ginger, ground
  • 1 Italian parsley, fresh
  • 1 Lentils
  • 2 cups Onions
  • 1 cup Tomato

• Baking & Spices

  • 1/2 tsp Allspice
  • 4 tbsp Berbere spice mix
  • 1 Berbere spice mix
  • 1 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1 tsp Fenugreek seeds or powdered fenugreek
  • 1 Kosher salt
  • 3 tbsp Paprika, sweet
  • 1 tsp Peppercorns or freshly ground peppercorn, black
  • 1 tbsp Red pepper flakes
  • 2 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 2 tsp Cumin seeds or powdered cumin

• Liquids

  • 3 cups Water

• Other

  • 1 cup French green, indigo or beluga caviar lentils (do not use a split lentil

Found on feastingathome.com

Description

Ingredients

• LENTILS
• 1 cup French Green, Indigo 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
• CHICKEN:
• 6 chicken thighs (skin-on)
• 2-3 tablespoons Berbere Spice Mix
• olive oil
• Kosher Salt
• Berbere Spice Mix
• 3 tablespoons sweet 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
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon

Directions

• Preheat oven to 400 F
• 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.
• Pat Dry Chicken
• Salt all sides of chicken with salt and pepper
• Generously rub each piece with some Berbere Spice Mix.
• 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 stove top 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.