Crispy Berbere Chicken with Ethiopian Lentils

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.

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 (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.

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

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.

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.

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) .