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berbere chicken with ethiopian lentils

4.8

(22)

www.feastingathome.com
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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 6

Ingredients

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Instructions

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Step 1

Preheat oven to 400 F

Step 2

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.

Step 3

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.

Step 4

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)

Step 5

Serve over a bed of the Ethiopian lentils, and garnish with fresh Italian parsley.

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