Cooking Instructions
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Step 1
If using whole seeds for the Berbere spice mix, lightly toast the
Cumin Seeds (4 g)
,
Whole Coriander Seeds (2 g)
,
Cardamom Seeds (3 g)
,
Fenugreek Seeds (4 g)
and
Black Peppercorns (3 g)
on the stove top in a skillet for 2 to 3 minutes.
Step 2
Grind the toasted seeds,
Ground Ginger (as needed)
,
Ground Cloves (1 g)
,
Ground Cinnamon (1 g)
,
Ground Allspice (as needed)
,
Sweet Paprika (20 g)
,
Crushed Red Pepper Flakes (5 g)
,
Ground Turmeric (2 g)
and
Salt (6 g)
using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.
Step 3
In a medium heavy-bottom pot or dutch oven, saute
Onions (300 g)
,
Carrots (150 g)
,
Garlic (5 cloves)
and
Fresh Ginger (6 g)
in
Olive Oil (30 mL)
until tender, about 5 to 7 minutes.
Step 4
Add
Berbere Spice Mix (15 g)
and sauté 2 to 3 minutes.
Step 5
Add
French Green Lentils (190 g)
,
Tomatoes (180 g)
,
Salt (6 g)
, and
Water (720 mL)
. Bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
Step 6
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 (15 g)
. Feel free to use more if needed.
Step 7
Heat
Olive Oil (15 mL)
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.
Step 8
Turn over and turn heat down to medium, searing for 2 to 3 minutes.
Step 9
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)
.
