Berbere Chicken with Ethiopian 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
  • 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

    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, over 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.