November 9, 2012 Bean Recipes

Berbere Chicken with Ethiopian Lentils

Name: Berbere Chicken with Ethiopian Lentils
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Ethiopian
Ingredients: 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; 6 chicken thighs (skin-on); 2-3 tablespoons Berbere Spice Mix; olive oil; Kosher Salt; 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

Skip To Recipe

Print Recipe

Yum

22K Shares

Berebere Chicken with Ethiopian Lentils – a flavorful, healthy Ethiopian recipe that features Berebere Spice.

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.

A deliciously flavorful recipe for Berbere Chicken over Ethiopian spiced Lentils with an easy recipe for Berbere Spice Blend. | www.feastingathome.com

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.