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Berbere Chicken with Ethiopian Lentils

May 06, 2016

Berbere Chicken with Ethiopian Lentils

Good food always brings great conversations. So if you're inviting friends or family members over at your place, serve them with this delicious and exotic Berbere Chicken with Ethiopian Lentils. It sounds exotic, but it's really super easy to follow. Try this today!

Serves 6
  • 1 Cup French Green, Indigo or Beluga Caviar lentils (do not use a split lentil)
  • 3 C water
  • 2 cups diced onions
  • 5 cloves garlic, minced
  • 1 T  fresh ginger, minced
  • 1 cup diced carrot
  • 1 cup diced tomato
  • 2-3 T Berbere Spice Mix
  • 1 tsp salt
  • 2 T olive oil
  • Fresh Italian parsley for garnish
  • 6 chicken thighs ( skin-on)
  • 2-3 T Berbere Spice Mix
  • olive oil
  • Kosher Salt


  1. Preheat oven to 400 F
  2. In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and ginger in 2 T 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 tsp salt and 3 cups water, bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
  3. Pat Dry Chicken
  4. Salt all sides of chicken with salt and pepper
  5. Generously rub each piece with some Berbere Spice Mix.
  6. Heat 1 T 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)
  7. Serve over a bed of the Ethiopian lentils, and garnish with fresh Italian parsley.


Click here to buy Berbere Spice, and other herbs and spices


Source:  Feasting at Home

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