The world turns on our every action, and our every omission, whether we know it or not.
~Cutting for Stone~
I have come to the end of a very good book. It’s always a little bittersweet. During the last month, it has been a good companion, taking me to the far away land of Ethiopia, stretching me in the most unexpected ways. It’s called Cutting for Stone, by Abraham Verghese. Beautifully crafted, it’s a deeply felt story about love, loss, and forgiveness, interspersed with nuggets of wisdom.
As a way to celebrate this moving book, I am making one of our favorite Ethiopian dishes tonight, called Crispy Berbere Chicken over Ethiopian Lentils. Berbere is an Ethiopian spice mix, made with a combination of spices grown in the region. It’s similar to curry in that it’s a spice blend, but it is made with different spices. My favorite way to use Berbere is to use it as a rub for chicken, lamb or tofu, and to flavor lentils or stews. However you use it, it will transport you to foreign lands. Flavors are deep and exotic and warming, perfect for the cold of fall and winter.
I think a copy of this book along with some homemade Berbere Spice Mix (see recipe below) would make a really nice gift. It would be especially appropriate for people in the medical profession who like to cook. Just a thought . . . .
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. In Spokane, it is available at the Kitchen Engine in the Flour Mill. The good thing is, it’s easy enough to make, and it’s fun.
This recipe for Crispy Skinned Berbere Chicken with Ethiopian Lentils is hearty and flavorful. The Berbere spice mix is rubbed all over the chicken thighs, and pan-seared in a skillet and placed in a hot oven to finish. The skin becomes crackly and crispy with flavor, while the meat remains tender and moist. I often make this with whole roasted chickens as well, and both are so tasty. Over a bed of Ethiopian spiced lentils, it’s filling, healthy, and deeply satisfying.
Toast the seeds for a few minutes to bring out their flavor.
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 a few more minutes. Place in a hot oven until internal temp reaches 165F. Serve over the Ethiopian Lentils and sprinkle with Italian parsley.
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Berbere Chicken with Ethiopian Lentils
Recipe Type: Main
Cuisine: Ethiopian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Berbere Chicken with Ethiopian Lentils and a recipe for Berbere Spice mix
Ingredients
- [b]LENTILS[/b]
- 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
- [b]CHICKEN:[/b]
- 6 chicken thighs (skin-on)
- 2-3 tablespoons Berbere Spice Mix
- olive oil
- Kosher Salt
- [b]Berbere Spice Mix[/b]
- 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
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
Instructions
- 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.
I absolutely loved that book and I’m pretty sure I am going to love this recipe. Thank you for sharing! Aloha
Such a great book, wasn’t it?
You must be somewhere in Hawaii? Just got back from a lovely trip there.
Indeed, a great book. Also, if you want to try out berbere in your home cooking, try organic, home made berbere from http://www.fassica.com
Yes, I bought from Fassica.com before and it was great. I made Misir wot (lentil stew and it came court great. I just love using the using Berbere on most of my cooking,
this looks amazing!
I just finished Cutting for Stone a month or so ago – it’s the first book that has made me cry in years. So wonderful, I’m trying to get everyone I know to read it. And I had the same reaction as you, to crave Ethiopian food! This looks comforting and delicious.
A very touching book, indeed.
Your chicken looks delicious! Love your spice combinations.
Thanks Gerlinde!
What a joy to find such clear thginkni. Thanks for posting!
I could not put Cutting for Stone down. And I can’t wait to make this recipe for dinner. I have Berbere in my spice cupboard and it’s been a new favorite seasoning-whether in soups, vegetable salads or on protein.
I have discovered World Spice Merchants on Western Ave. in Seattle below the Pike Street Market. They have spices from around the world-and they are ground to order so quite fresh. It’s a place I visit every time I am in Seattle. Love your blog-thanks for this recipe.
Next time I’m in Seattle, I will make a point of going there! Thanks for the tip.
Mouthwatering photos. It’s amazing how you get a dish looking like that with so few ingredients. So gorgeous! 😉
Beautiful book and this recipe looks fantastic! Abraham Verghese’s The Tennis Partner is also very good.
Thanks! I will look for it. I love his writing.
I love your pictures and I would love for you to join and share your pictures with us at foodepix.com
I made this dish over the weekend and I was amazed at how tasty the lentils were and how crispy yet juicy the chicken turned out. Quick question though — does the berbere call for 2 tsp of turmeric, or is it a typo where you include it twice at 1 tsp? Thanks!
Oops! It is a typo! Thanks for letting me know… I’ll fix it now.
I’m Indian and was looking at the ingredients in the berbere, those are the exact spices that go into Indian masala mix. (Masala is often mistakenly called curry powder. Curry is a plant used in the Caribbean and southern India. The curry plant is not included the masala that people refer to as curry powder)
The dish looks über tasty. I think I’m going to make it tonight!
Penzey’s spices just started selling berebere! So excited to try it.
I have just come back from a fabulous trip to Ethiopia yesterday and of course had read ‘Cutting with Stone’ before I left. And of course I brought back some excellent local Berbere from Addis Ababa. I found your blog when I googled for recipes using Berbere, thanks much for this one. Making it for dinner tonight!
I have just returned from a fabulous trip to Ethiopia yesterday and of course I had read ‘Cutting with Stone’ before I left. And of course I brought back a couple of packets of excellent Berbere from Addis Ababa. I found your blog when I googled for some recipes using Berbere, thanks much for this one, am making it for dinner this evening!
Now you should read Yes, Chef: a memoir by Marcus Samuelsson. It is a great book about an Ethiopian born, Swedish raised chef! :O)
As an Ethiopian I can tell you we never mix lentils and chicken, but I am open for new adventures. I have read “Cutting with Stone” with the exceptions of way too many medical terms, I liked the book. I will let you know after I try your recipe.
Good job!
Sylvia, I made this last night and the aroma actually woke my husband up from a hard-earned nap. We couldn’t wait to try the dish and were so pleased when it all came together. Absolutely delicious, wonderful heat, healthy, not heavy….will make on a regular basis to get us through this Chicago winter!
What a beautiful post. Not only because this recipe looks amazing but also because of great book review which is now no my amazon list. It was a pleasure to come across your blog.
Hey,I have made this twice now and it is great! Works just as well with lemon by the way. The first time I did this I made a lot of extra marinade and once the chicken was all cooked I condenced the marinade down and poured it over the chicken and rice.Thank you!!!
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Fresh diced tomatoes or canned diced tomatoes?
Hi! I shared a link to your recipe on my blog where I cover Berber culture. While my audience is humble, I hope my readers come your way. The post is here: http://cultureintheory.com/beautiful-berber-culture
I loved reading your post…thanks for sharing the recipe!
I just bought some berbere mix and was blown away!
Can I make this in a slow cooker?
I dot think the skin would be as crispy but you could give it a try of course! Let me know how it turns out.
i tried this tonight with my family and all i can say is thank you. This recipe was delicious .
Thank you! Im glad you enjoyed it!
Pretty great post. I simply stumbled upon your blog and wanted
to mention that I’ve really enjoyed surfing around your blog
posts. After all I will be subscribing to your rss feed and I hope
you write once more soon!
Thanks so much,really appreciate it!
So going to make this!!! I love North African food. They know how to use their spices!
That’s east african Ethiopian specifically…
Hello Sylvia,
I wanted to share a link to my favorite spice store. I just got some Berbere Spice mailed to me. Their spices are amazing. Hope this helps you.
https://www.penzeys.com/
Dona
thanks Dona!
I made this last night with some Berbere I was gifted and wanted to try, but had no clue what to do with. It was absolutely fantastic. I can’t wait to make this again and again.
Thanks Marianne- I’m so glad you enjoyed the Berbere Chicken and really appreciate the feedback. Your site is beautiful!
My friend recently returned home from serving in Ethiopia with the Peace Corps. He was staying with his family in Florida and decided to move in with my boyfriend and I in Spokane, WA (I’ll have to check out the Kitchen Engine next time after eating at the Queen of Sheba). I asked what he’d like his first meal here to be, he enthusiastically replied “Ethiopian!”. So, he is flying in today and I hope he’ll love this recipe! Thank you!
Extra potatoes!
I have made this 3x already in the span of the past week as it is THAT good!!! The Berbere spice mix is absolutely divine and I keep craving it day in and day out (it is the PERFECT mixture!). I added 1/2 tsp cayenne pepper to the lentils just to kick it up a notch and it turned out spicy and delicious. I also made a Persian style rice to go with.
I combined 1 Tablespoon of butter, 1 cup of rice, 1.5 cups of water, 1/2 teaspoon turmeric and 1 teaspoon ground saffron that was soaked in 1 tablespoon of hot water and placed this into my rice cooker. Once the rice was ready and the cooker automatically shut off, I turned it back on intermittently, as you want the rice to have a nice crisp on the bottom.
For serving, I layered this in a lovely glass serving bowl with rice on bottom, topped with lentils, chicken and chopped parsley. Simply heaven!
This sounds delicious Stephanie, thanks for sharing!!! Love the addition of Persian rice. Great Idea!!!