Crispy Berbere Chicken with Ethiopian Lentils

If using whole seeds for the Berbere spice mix, lightly toast the Cumin Seeds (2 tsp), Whole Coriander Seeds (1 tsp), Cardamom Seeds (1 tsp), Fenugreek Seeds (1 tsp) and Black Peppercorns (1 tsp) on the stove top in a skillet for 2 to 3 minutes.

Grind the toasted seeds, Ground Ginger (1/2 tsp), Ground Cloves (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Allspice (1/2 tsp), Sweet Paprika (3 Tbsp), Crushed Red Pepper Flakes (1 Tbsp), Ground Turmeric (1 tsp) and Salt (1 tsp) using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.

In a medium heavy-bottom​ pot or dutch oven, saute Onions (300 g), Carrots (150 g), Garlic (5 cloves) and Fresh Ginger (1 Tbsp) in Olive Oil (2 Tbsp) until tender, about 5 to 7 minutes.

Add Berbere Spice Mix (2 Tbsp) and sauté 2 to 3 minutes.

Add French Green Lentils (190 g), Tomatoes (180 g), Salt (1 tsp), and Water (720 mL). Bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.

Pat the Skin-On Chicken Thighs (6) dry. Use Kosher Salt (to taste) to season all sides. Generously rub each piece with Berbere Spice Mix (2 Tbsp). Feel free to use more if needed.

Heat Olive Oil (1 Tbsp) 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 to 3 minutes.

Place in a 400 degrees F (200 degrees C) oven until internal temperature reaches 165 degrees F (75 degrees C), about 10 to 15 minutes. Serve over a bed of Ethiopian lentils, and garnish with Italian Flat-Leaf Parsley (to taste).