Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And another great recipe from !

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Ooooh, yeah, this one was fun to make. I'm basing it off this recipe right here.

The above-linked recipe includes a recipe for making berbere, a spice mix used in Ethiopian cuisine; however, because I'm a lazy person, I bought it online at: www.savoryspiceshop.com


Still, let's rock and roll.


What You Need!

1 cup lentils (the recipe says do not use a split lentil, but that's what I had, so there)
3 cups water
2 cups diced onions
5 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup diced carrot
1 cup diced tomato
2–3 tablespoons Berbere Spice Mix
1 teaspoon salt
2 tablespoon olive oil
Parsley for garnish
Six chicken thighs (I used boneless, skinless thighs and cut them as required for portion control)
Kosher salt
Black pepper
2-3 tablespoons Berbere Spice Mix

What You Do With What You Need!

1. Preheat oven to 400 F
2. Make the lentils: 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.
3. Make the Chicken: Pat dry the chicken and salt all sides with salt and pepper and generously rub each piece with Berbere Spice Mix. The more, the spicier.
4. Heat 1 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 a 400 F oven until internal temperature reaches 165F (10-15 minutes)
5. Serve over a bed of the Ethiopian lentils, and garnish with fresh Italian parsley.

Berbere Spice Mix:

3 tablespoons paprika
1 tablespoon red pepper flakes, ground plus more for extra spicy
2 teaspoons cumin seeds or powdered cumin
1 teaspoon coriander seeds or powdered coriander
1 teaspoon cardamom seeds (shelled) or powdered cardamom
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon fenugreek seeds or powdered fenugreek
1 teaspoon black peppercorns or freshly ground peppercorn
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

1. If using whole seeds, lightly toast them on the stovetop in a skillet for 2-3 minutes.
2. Grind them using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.

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VERDICT: Oh dee doo dah day, this is spicy, but it's a nice slow burn. The chicken's delicious, as are the lentils.