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RECIPE
26 INGREDIENTS 9 STEPS 1hr

Crispy Berbere Chicken with Ethiopian Lentils

5.0
3 Ratings
Berbere is an Ethiopian spice mix, made with a combination of spices grown in the region. Flavors are deep and exotic and warming, perfect for the cold of fall and winter. My favorite use for Berbere as a rub for chicken, lamb, tofu and to flavor lentils or stews.
Crispy Berbere Chicken with Ethiopian Lentils Recipe | SideChef
Berbere is an Ethiopian spice mix, made with a combination of spices grown in the region. Flavors are deep and exotic and warming, perfect for the cold of fall and winter. My favorite use for Berbere as a rub for chicken, lamb, tofu and to flavor lentils or stews.
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
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I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
1hr
Total Time
$2.92
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Lentils

1 cup
French Green Lentils
3 cups
Water
2 cups
Onions , diced
5 cloves
Garlic , minced
1 Tbsp
1 cup
Carrots , diced
1 cup
Tomatoes , diced
1 tsp

Chicken

1/4 cup
Berbere Spice Mix
to taste

Berbere Spice Mix

1 Tbsp
Crushed Red Pepper Flakes
1/2 Tbsp
Cumin Seeds
or Cumin Powder
1 tsp
Whole Coriander Seeds
or Coriander Powder
1 tsp
Cardamom Seeds
or Cardamom Powder
1 tsp
1 tsp
Fenugreek Seeds
or Fenugreek Powder
1 tsp
or Freshly Ground Pepper
1/2 tsp
Ground Cloves
1/2 tsp
Ground Allspice
1/2 tsp
Ground Cinnamon
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Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
750
FAT
58.2 g
PROTEIN
21.5 g
CARBS
36.4 g

Cooking Instructions

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Step 1
If using whole seeds for the Berbere spice mix, lightly toast the Cumin Seeds (1/2 Tbsp) ,
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.
Step 2
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.
Step 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.
Step 4
Add Berbere Spice Mix (2 Tbsp) and sauté 2 to 3 minutes.
Step 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.
Step 6
Pat the Tyson® 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.
Step 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.
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) .

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Nutrition Per Serving
Calories
750
% Daily Value*
Fat
58.2 g
75%
Saturated Fat
14.8 g
74%
Trans Fat
0.3 g
--
Cholesterol
119.1 mg
40%
Carbohydrates
36.4 g
13%
Fiber
13.3 g
48%
Sugars
4.8 g
--
Protein
21.5 g
43%
Sodium
968.9 mg
42%
Vitamin D
0.2 µg
1%
Calcium
82.9 mg
6%
Iron
4.4 mg
24%
Potassium
420.5 mg
9%
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