Week Three of our Food Atlas Challenge was Ethiopian Food 🇪🇹! We made Berbere Chicken and Lentils and Himbasha. We both agreed this chicken and lentil dish is going to be a regular menu item in our house from now on. It was so filling and so good! It’s got just a little heat, but you can just adjust the Berbere spice amount depending on your preference.
This recipe will make 6 servings.
Ingredients:
6 Chicken Thighs
1 Cup Green Lentils
3 Cups Water
2 Cups Onions, diced
5 Cloves Garlic, minced
1 Tablespoon Fresh Ginger, minced
1 Cup Diced Carrot
1 Cup Diced Tomato
2 & 1/2 Tablespoons Berbere Spice, plus more to taste
2-3 Tablespoon Olive Oil
1 Teaspoon of Salt, plus more to taste
Pepper to taste
Fresh Italian parsley for garnish
Directions:
Preheat oven to 400°F
In a heavy bottom pot, or Dutch Oven, add 2 tablespoons of olive oil and sauté onions and carrots until tender.
Add the garlic and ginger half way cooking for a total of 5-7 minutes. Add 2 & 1/2 tablespoons Berbere Spice mix and sauté 2-3 minutes. It should be fragrant and dark.
Add lentils, diced tomatoes, 1 teaspoon of salt and 3 cups water. Bring to a boil then cover and turn heat to low simmer and let cook until tender, about 30 minutes. Uncover and cook off any extra liquid.
3. Pat the chicken dry. Season all sides with salt and pepper and generously rub each piece with Berbere Spice Mix. The more, the spicier.
4. Heat 1-2 tablespoon 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 the 400°F oven until internal temperature reaches 165°F (10-15 minutes)
5. Serve chicken on a bed of lentils and garnish with parsley.
Melkam Megeb! (Enjoy your meal!)
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