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
Berbere Chicken:
- 6 chicken thighs (skin-on)
- 2–3 tablespoons Berbere Spice Mix
- olive oil
- Kosher Salt
Berbere Spice Mix
- 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
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!
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!
So going to make this!!! I love North African food. They know how to use their spices!
That’s east african Ethiopian specifically…
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!
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!
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.
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!
Fresh diced tomatoes or canned diced tomatoes?
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!!!>>>>>>>>>>>>>>>>>>>>>>>>>>>…Africa Current Events
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.
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!
Now you should read Yes, Chef: a memoir by Marcus Samuelsson. It is a great book about an Ethiopian born, Swedish raised chef! :O)
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!
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!
Penzey’s spices just started selling berebere! So excited to try it.
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!
Oops! It is a typo! Thanks for letting me know… I’ll fix it now.
I love your pictures and I would love for you to join and share your pictures with us at foodepix.com
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 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.
Your chicken looks delicious! Love your spice combinations.
Thanks Gerlinde!
What a joy to find such clear thginkni. Thanks for posting!
Mouthwatering photos. It’s amazing how you get a dish looking like that with so few ingredients. So gorgeous! 😉
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.
this looks amazing!
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,