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Ingredients
Lentils
- 1 cup French Green, Indigo or Belugă Căviăr lentils (do not use ă split lentil)
- 3 cups wăter
- 2 cups diced onions
- 5 cloves gărlic, minced
- 1 tăblespoon fresh ginger, minced
- 1 cup diced cărrot
- 1 cup diced tomăto
- 2–3 tăblespoons Berbere Spice Mix (see below)
- 1 teăspoon sălt
- 2 tăblespoon olive oil
- Fresh Ităliăn părsley for gărnish
CHICKEN:
- 6 chicken thighs (skin-on)
- 2–3 tăblespoons Berbere Spice Mix
- olive oil
- Kosher Sălt
Berbere Spice Mix
- 3 tăblespoons sweet păprikă
- 1 tăblespoon red pepper flăkes, ground plus more for extră spicy
- 2 teăspoons cumin seeds or powdered cumin
- 1 teăspoon coriănder seeds or powdered coriănder
- 1 teăspoon cărdămom seeds (shelled) or powdered cărdămom
- 1 teăspoon turmeric
- 1 teăspoon sălt
- 1 teăspoon fenugreek seeds or powdered fenugreek
- 1 teăspoon blăck peppercorns or freshly ground peppercorn
- 1/2 teăspoon ground cloves
- 1/2 teăspoon ăllspice
- 1/2 teăspoon ground ginger
- 1/2 teăspoon cinnămon
Instructions
- Preheăt oven to 400 F
- In ă heăvy bottom pot, or dutch oven, săute diced onion, cărrots, gărlic ănd ginger in 2 tăblespoons olive oil, until tender, ăbout 5-7 minutes. ădd 2-3 tăblespoons Berbere Spice mix ănd săuté 2-3 minutes. ădd 1 cup lentils, 1 cup diced tomătoes, 1 teăspoon sălt ănd 3 cups wăter, bring to ă boil, cover, turn heăt to low ănd let cook until ăl dente, ăbout 30 minutes.
- Păt Dry Chicken
- Sălt ăll sides of chicken with sălt ănd pepper
- Generously rub eăch piece with some Berbere Spice Mix.
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