How to make Berbere Chicken
It starts with the spices. You can use pre-ground spices, but using whole seeds will intensify and deepen the flavors of the Berbere. I use a mix of both. You can purchase Berbere at select stores, but truthfully, where we live, it’s a challenge to find.
Use a mortar and pestle, or even a coffee grinder, to grind the seeds.
Once the Berbere spice mix is done, start on the lentils.
When the lentils are simmering, rub chicken thighs on all sides with kosher salt, pepper and Berbere Spice Mix.
Heat a skillet with oil on medium-high heat and place thighs skin side down, searing until golden and crispy, about 6-8 minutes. Turn over and sear for a few more minutes. Place in a hot oven until the internal temp reaches 165F.
Serve over the Ethiopian Lentils and sprinkle with Italian parsley.
Storage
Leftovers will keep 3-4 days in the fridge in an airtight container, or can be frozen for up to 3 months.
Serving Suggestions
This truly is a meal unto itself, but you could also serve it with Berbere Potatoes and leafy green salad or slaw like our Lemony Kale Slaw.
More FLavorful Chicken Recipes!
Berbere Chicken with Ethiopian Lentils
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6
- Category: Main, Chicken
- Method: Stovetop
- Cuisine: Ethiopian
Description
Berbere Chicken and Lentils – a flavorful delicious Ethiopian recipe that features Berbere Spice. See notes for a vegan tofu option!
Ingredients
- 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
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, 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.
- 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.
Nutrition
- Calories: 405
This turned out amazing! I spatchcocked and roasted the chicken and used some olive oil to rub in the spice blend. New favorite!
Excellent, glad it worked out!
Awesome! Was getting rid of lentils, but now I have to buy more…
Ha! So glad you enjoyed!
Cooked it for myself and my parents and it was a hit! so great to have a lentil recipe that isn’t daal for a change! Thank you 🙂
Glad you gave it a try Charli!
What would you serve with this?
Hi Kim- I added some serving suggestions in the post body. Perhaps our berbere potatoes or a light salad?
Delicious and lots of fun to use so many spices! Easier to make than it might appear. So good.
Thanks Andrew, appreciate your review!
This is wonderful
Great to hear Mari!
This was delicious! Super flavorful!
Awesome to hear Paula! I am happy you enjoyed!
Delicious recipe but extremely spicy. Would suggest using teaspoons not tablespoons of the spice when you first make it and then use more on subsequent outings.
Thanks for the suggestion! Glad it was tasty.
Delicious!
I only made the lentil part and they were delicious. I used beluga lentils and my own chicken stock for the water. The berbere spice mix worked really well and I’m looking forward to using it with other dishes. Thanks.
Nice Anne, glad you enjoyed.
Fantastic! Really delicious. We substituted potatoes for carrots and it came out just as well. Beautiful texture and uniquely smoky. We also skipped the oven (just cooked the chicken in a separate skillet on the stove, then combined with lentils in Dutch oven) and it turned out great. Thank you for this great introduction to a new spice for our family!
Glad you enjoyed this Andrew! Good for you for branching out!
I loved the Ethiopian lentils & chicken, I only used 4 tea spoon of paprika and still found it very very spicy! Too spicy for me, will add less paprika and chili peppers next time. However, the recipe is a keeper! Love using lentils rather than a carb such as rice as I’m at weight watchers… love all your recipes Sylvia!
Thanks Robina! Glad you gave this a go!