Crispy Berbere Chicken With Ethiopian Lentils Recipes
CRISPY BERBERE CHICKEN WITH ETHIOPIAN LENTILS
Berbere is an Ethiopian spice mix, made with a combination of spices grown in the region. Flavors are deep and exotic and warming, perfect for the cold of fall and winter. My favorite use for Berbere as a rub for chicken, lamb, tofu and to flavor lentils or stews.
Provided by Feasting at Home
Categories Low-Carb Weeknight Dinners Nut-Free Dairy-Free Shellfish-Free Spicy Gluten-Free Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Oven Stove
Time 1h
Yield 6
Number Of Ingredients 26
Steps:
- If using whole seeds for the Berbere spice mix, lightly toast the Cumin Seeds (2 teaspoon), Whole Coriander Seeds (1 teaspoon), Cardamom Seeds (1 teaspoon), Fenugreek Seeds (1 teaspoon) and Black Peppercorns (1 teaspoon) on the stove top in a skillet for 2 to 3 minutes.
- Grind the toasted seeds, Ground Ginger (1/2 teaspoon), Ground Cloves (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Allspice (1/2 teaspoon), Sweet Paprika (3 tablespoon), Crushed Red Pepper Flakes (1 tablespoon), Ground Turmeric (1 teaspoon) and Salt (1 teaspoon) using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.
- In a medium heavy-bottom pot or dutch oven, saute Onion (2 cup), Carrot (1 cup), Garlic (5 clove) and Fresh Ginger (1 tablespoon) in Olive Oil (2 tablespoon) until tender, about 5 to 7 minutes.
- Add Berbere Spice Mix (2 tablespoon) and sauté 2 to 3 minutes.
- Add French Green Lentils (1 cup), Tomato (1 cup), Salt (1 teaspoon), and Water (3 cup). Bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
- Pat the Skin-On Chicken Thigh (6) dry. Use Kosher Salt (to taste) to season all sides. Generously rub each piece with Berbere Spice Mix (2 tablespoon). Feel free to use more if needed.
- Heat Olive Oil (1 tablespoon) 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 to 3 minutes.
- Place in a 400 degrees F (200 degrees C) oven until internal temperature reaches 165 degrees F (75 degrees C), about 10 to 15 minutes. Serve over a bed of Ethiopian lentils, and garnish with Italian Flat-Leaf Parsley (to taste).
Nutrition Facts : Calories 125 calories, Protein 3.6 g, Fat 9.7 g, Carbohydrate 6.1 g, Sodium 161.5 mg, Fiber 2.2 g, Sugar 0.8 g, SaturatedFat 2.5 g, TransFat 0.0 g, Cholesterol 19.8 mg, UnsaturatedFat 6.3 g
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BERBERE CHICKEN WITH ETHIOPIAN LENTILS | FEASTING AT HOME
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- In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and ginger in 2 tablespoons 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 teaspoon salt and 3 cups water, and bring to a boil, cover, turn heat to low and let cook until tender, about 30 minutes. Uncover and cook off any extra liquid.
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