BERBERE CHICKEN WITH ETHIOPIAN LENTILS
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
Serves: 6
LENTILS
1 Cup French Green, Indigo or Beluga Caviar lentils (do not use a split lentil)
3 C water
2 cups diced onions
5 cloves garlic, minced
1 T fresh ginger, minced
1 cup diced carrot
1 cup diced tomato
2-3 T Berbere Spice Mix...see below
1 tsp salt
2 T olive oil
Fresh Italian parsley for garnish
CHICKEN:
6 chicken thighs ( skin-on)
2-3 T Berbere Spice Mix
olive oil
Kosher Salt
Berbere Spice Mix
3 T sweet paprika
1 T red pepper flakes, ground plus more for extra spicy
2 tsp cumin seeds or powdered cumin
1 tsp coriander seed (or powder)
1 tsp cardamom powder or 1 tsp cardamom seeds (shell off)
1 tsp turmeric
1 teaspoon salt
1 tsp fenugreek seeds (or powder)
1 tsp black peppercorns or freshly ground peppercorn
½ tsp ground cloves
½ tsp allspice
½ tsp ground ginger
½ teaspoon cinnamon
INSTRUCTIONS
Preheat oven to 400 F
In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and ginger in 2 T olive oil, until tender, about 5-7 minutes. Add 2-3 Tablespoons Berbere Spice mix and sauté 2-3 minutes. Add 1 cup lentils, 1 cup diced tomatoes, 1 tsp salt and 3 cups water, bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
Pat Dry Chicken
Salt all sides of chicken with salt and pepper
Generously rub each piece with some Berbere Spice Mix.
Heat 1 T oil 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. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 400 F oven until internal temperature reaches 165F ( 10-15 minutes)
Serve over a bed of the Ethiopian lentils, and garnish with fresh Italian parsley.
Berbere Spice Mix:
If using whole seeds, lightly toast them on the stove top in a skillet for 2-3 minutes.
Grind them using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
Serves: 6
LENTILS
1 Cup French Green, Indigo or Beluga Caviar lentils (do not use a split lentil)
3 C water
2 cups diced onions
5 cloves garlic, minced
1 T fresh ginger, minced
1 cup diced carrot
1 cup diced tomato
2-3 T Berbere Spice Mix...see below
1 tsp salt
2 T olive oil
Fresh Italian parsley for garnish
CHICKEN:
6 chicken thighs ( skin-on)
2-3 T Berbere Spice Mix
olive oil
Kosher Salt
Berbere Spice Mix
3 T sweet paprika
1 T red pepper flakes, ground plus more for extra spicy
2 tsp cumin seeds or powdered cumin
1 tsp coriander seed (or powder)
1 tsp cardamom powder or 1 tsp cardamom seeds (shell off)
1 tsp turmeric
1 teaspoon salt
1 tsp fenugreek seeds (or powder)
1 tsp black peppercorns or freshly ground peppercorn
½ tsp ground cloves
½ tsp allspice
½ tsp ground ginger
½ teaspoon cinnamon
INSTRUCTIONS
Preheat oven to 400 F
In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and ginger in 2 T olive oil, until tender, about 5-7 minutes. Add 2-3 Tablespoons Berbere Spice mix and sauté 2-3 minutes. Add 1 cup lentils, 1 cup diced tomatoes, 1 tsp salt and 3 cups water, bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
Pat Dry Chicken
Salt all sides of chicken with salt and pepper
Generously rub each piece with some Berbere Spice Mix.
Heat 1 T oil 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. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 400 F oven until internal temperature reaches 165F ( 10-15 minutes)
Serve over a bed of the Ethiopian lentils, and garnish with fresh Italian parsley.
Berbere Spice Mix:
If using whole seeds, lightly toast them on the stove top in a skillet for 2-3 minutes.
Grind them using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.
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