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Crispy Berbere Chicken over Ethiopian Lentils

November 07, 2016

Crispy Berbere Chicken over Ethiopian Lentils

Transport yourself to foreign lands with Crispy Berbere Chicken over Ethiopian Lentils this Thanksgiving! The combination of deep, exotic and warming flavors is sure to capture everyone's taste buds!

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
  • 1 tsp salt
  • 2 T olive oil
  • Fresh Italian parsley for garnish


  • 6 chicken thighs ( skin-on)
  • 2-3 T Berbere Spice
  • 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 and other herbs and spices


Source: feasting at home


Photo Credit to: feasting at home

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