Cooking Instructions
1.
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.
2.
Grind the toasted seeds,
Ground Ginger (1/2 tsp)
,
Ground Cloves (1/2 tsp)
,
Simply Organic Cinnamon, Ground (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.
3.
In a medium heavy-bottom pot or dutch oven, saute
Onions (2 cups)
,
Carrots (1 cup)
,
Garlic (5 cloves)
and
Fresh Ginger (1 Tbsp)
in
Olive Oil (2 Tbsp)
until tender, about 5 to 7 minutes.
4.
Add
Berbere Spice Mix (2 Tbsp)
and sauté 2 to 3 minutes.
5.
Add
French Green Lentils (1 cup)
,
Tomatoes (1 cup)
,
Salt (1 tsp)
, and
Water (3 cups)
. Bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
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 (2 Tbsp)
. Feel free to use more if needed.
7.
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.
8.
Turn over and turn heat down to medium, searing for 2 to 3 minutes.
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)
.
