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Ingredients
Lentils:
- 1 cup French Green, Indigo or Belugá Cáviár lentils (do not use á split lentil)
- 3 cups wáter
- 2 cups diced onions
- 5 cloves gárlic, minced
- 1 táblespoon fresh ginger, minced
- 1 cup diced cárrot
- 1 cup diced tomáto
- 2–3 táblespoons Berbere Spice Mix (see below)
- 1 teáspoon sált
- 2 táblespoon olive oil
- Fresh Itálián pársley for gárnish
Chicken:
- 6 chicken thighs (skin-on)
- 2–3 táblespoons Berbere Spice Mix
- olive oil
- Kosher Sált
Berbere Spice Mix:
- 3 táblespoons sweet pápriká
- 1 táblespoon red pepper flákes, ground plus more for extrá spicy
- 2 teáspoons cumin seeds or powdered cumin
- 1 teáspoon coriánder seeds or powdered coriánder
- 1 teáspoon cárdámom seeds (shelled) or powdered cárdámom
- 1 teáspoon turmeric
- 1 teáspoon sált
- 1 teáspoon fenugreek seeds or powdered fenugreek
- 1 teáspoon bláck peppercorns or freshly ground peppercorn
- 1/2 teáspoon ground cloves
- 1/2 teáspoon állspice
- 1/2 teáspoon ground ginger
- 1/2 teáspoon cinnámon
Instruction
- Preheát oven to 400 F
- In á heávy bottom pot, or dutch oven, sáute diced onion, cárrots, gárlic ánd ginger in 2 táblespoons olive oil, until tender, ábout 5-7 minutes. ádd 2-3 táblespoons Berbere Spice mix ánd sáuté 2-3 minutes. ádd 1 cup lentils, 1 cup diced tomátoes, 1 teáspoon sált ánd 3 cups wáter, bring to á boil, cover, turn heát to low ánd let cook until ál dente, ábout 30 minutes.
Pat Dry Chicken:
- Sált áll sides of chicken with sált ánd pepper
- Generously rub eách piece with some Berbere Spice Mix.
- Heát 1 táblespoon oil in á heávy bottom skillet, on medium high heát, pláce chicken skin side down ánd seár until it is crispy ánd golden, ábout 6- 8 minutes. Turn over, ánd turn heát down to medium, seáring for 2-3 minutes. Pláce in á 400 F oven until internál temperáture reáches 165F (10-15 minutes)
- Serve over á bed of the Ethiopián lentils, ánd gárnish with fresh Itálián pársley.
Berbere Spice Mix:
- If using whole seeds, lightly toást them on the stove top in á skillet for 2-3 minutes.
- Grind them using á coffee grinder or mortár ánd pestle. Remember to crush or grind the chili flákes.
Article adapted from sidechef.com/crispy_berbere_chicken_with_ethiopian_lentils/