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.
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.
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.
Berbere Chicken with Ethiopian Lentils
Berebere Chicken and Lentils – a flavorful delicious Ethiopian recipe that features Berebere Spice.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6 1x
- Category: Main, Chicken
- Method: Stovetop
- Cuisine: Ethiopian
- 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
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
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 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.
- Calories: 405
Keywords: Berebere Chicken, Ethiopian Chicken Recipes, Berebere lentils, Ethiopian Lentil Recipes,