Ethiopian Berbere Chicken with Lentils

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.