Ethiopian Berbere Chicken with Lentils
Welcome to our exploration of African cuisine, where we delve into the rich and diverse flavors that define this incredible continent. Today, we’re diving into the heart of Ethiopian cuisine with a dish that truly embodies the rich and bold flavors of this East African nation: Berbere Chicken with Lentils. This dish is a perfect introduction to the fiery, aromatic, and deeply flavorful world of Ethiopian cooking.
Berbere, the star of this recipe, is a complex spice blend that is central to many Ethiopian dishes. Made from a mix of chili peppers, garlic, ginger, basil, and a variety of other spices, berbere brings a unique warmth and depth of flavor that transforms simple ingredients into something extraordinary. When combined with tender chicken and hearty lentils, it creates a dish that is both comforting and packed with flavor.
What Does Berbere Taste Like?
Berbere is the heart and soul of Ethiopian cuisine. It’s a complex blend of spices, including chili peppers, garlic, ginger, basil, and fenugreek. The taste is both bold and layered, offering a perfect balance of heat, warmth, and aromatic depth. It’s not just a spice; it’s an experience—bringing together smoky, spicy, and slightly sweet notes that transform any dish into a flavorful masterpiece.
Is Berbere Good for You?
Absolutely! Berbere is more than just a flavor powerhouse—it’s also packed with health benefits. Many of the spices in berbere, such as ginger and garlic, are known for their anti-inflammatory properties and are rich in antioxidants. The chili peppers provide a metabolism boost, while the combination of other spices can aid in digestion and promote overall well-being. When paired with protein-rich chicken and fiber-packed lentils, this dish is both nourishing and satisfying.
Is Berbere Spicy?
Yes, berbere is spicy, but it’s a complex kind of heat that’s deeply flavorful rather than overwhelming. The spiciness comes from the chili peppers, which are balanced by the other spices in the blend. If you enjoy a dish with a bit of a kick, berbere will be right up your alley. However, if you prefer milder flavors, you can easily adjust the amount of berbere in this recipe to suit your taste.
Bringing Ethiopian Flavors to Your Kitchen
Ethiopian cuisine is all about communal dining and sharing, with meals often served on a large platter lined with injera, a spongy flatbread made from teff flour. This Berbere Chicken with Lentils is no exception—it’s meant to be enjoyed with family and friends, savored slowly, and shared generously.
ALSO READ: Ethiopian Delights: Injera Bread and Doro Wat – A Timeless Combo for Your Family Dinner
This Berbere Chicken with Lentils is not just a dish; it’s a celebration of Ethiopian culinary traditions. Whether you’re familiar with Ethiopian cuisine or trying it for the first time, this recipe offers a wonderful opportunity to explore the bold and beautiful flavors that make it so special. So, gather your ingredients and get ready to embark on a flavorful journey that brings the taste of Ethiopia right into your home.
Ethiopian Berbere Chicken with Lentils
Ingredients
Ethiopian Lentils
Berbere Chicken:
- 6 chicken thighs (skin-on)
- 2–3 tablespoons Berbere Spice Mix
- olive oil
- Kosher Salt
Berbere Spice Mix
- 3 tbsp paprika
- 1 tbsp red pepper flakes
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cardamom seeds
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp fenugreek seeds
- 1 tsp black peppercorns
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
Instructions
BERBERE SPICE MIX
Prepare the Spices:
- In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, cardamom seeds, fenugreek seeds, and black peppercorns until fragrant, about 2-3 minutes. Be careful not to burn them.
- Let the toasted spices cool slightly.
Grind the Spices:
- Using a spice grinder or mortar and pestle, grind the toasted spices into a fine powder.
- Combine the ground spices with the paprika, red pepper flakes, turmeric, salt, ground cloves, allspice, ground ginger, and cinnamon. Mix well.
THE LENTILS
Preparation
- Rinse the lentils thoroughly under cold water.
- In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
Cook the vegetables
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onions and cook until they are soft and translucent, about 5 minutes.
- Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Add the diced carrot and cook for about 5 minutes, until it starts to soften.
- Add the diced tomato and cook for another 5 minutes, until the tomato breaks down and the mixture becomes saucy.
Combine and Season
- Stir in the cooked lentils, Berbere spice mix, and salt. Mix well to ensure the lentils are evenly coated with the spices and vegetables.
- Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
BEREBERE CHICKEN
Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels.
- Rub each thigh generously with olive oil.
- Sprinkle the Berbere spice mix evenly over the chicken thighs, making sure they are well-coated. Season with kosher salt to taste.
Cook the Chicken:
- In a large ovenproof skillet, heat a small amount of olive oil over medium-high heat.
- Add the chicken thighs skin-side down. Cook until the skin is golden brown and crispy, about 5-7 minutes.
- Flip the chicken thighs and cook for another 3-4 minutes on the other side.
Roast:
- Transfer the skillet to the preheated oven.
- Roast for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for a few minutes.
Serve:
- Serve the chicken hot
- Transfer the lentils to a serving dish.
- Garnish with fresh Italian parsley.
- Serve warm as a main dish or a side.
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