Berbere Chicken (or Tofu!) with Ethiopian Lentils – a flavorful, healthy Ethiopian recipe that features Berbere Spice. This flavorful meal is vegan adaptable!
The world turns on our every action, and our every omission, whether we know it or not.
~Cutting for Stone~
I have come to the end of a very good book. It’s always a little bittersweet. During the last month, it has been a good companion, taking me to the faraway land of Ethiopia, stretching me in the most unexpected ways. It’s called Cutting for Stone, by Abraham Verghese. Beautifully crafted, it’s a deeply felt story about love, loss, and forgiveness, interspersed with nuggets of wisdom.
As a way to celebrate this moving book, I am making one of our favorite Ethiopian dishes tonight, called Crispy Berbere Chicken over Ethiopian Lentils. Berbere is an Ethiopian spice mix, made with a combination of spices grown in the region. It’s similar to curry in that it’s a spice blend, but it is made with different spices. My favorite way to use Berbere is to use it as a rub for chicken, lamb or tofu, and to flavor lentils or stews.
However you use it, it will transport you to foreign lands. Flavors are deep and exotic and warming, perfect for the cold of fall and winter. I think a copy of this book along with some homemade Berbere Spice Mix (see recipe below) would make a really nice gift. It would be especially appropriate for people in the medical profession who like to cook. Just a thought . . . .
It starts with the spices. You can use pre-ground spices, but using whole seeds will intensify and deepen the flavors of the Berbere. I use a mix of both. You can purchase Berbere at select stores, but truthfully where we live it’s a challenge to find. In Spokane, it is available at the Kitchen Engine in the Flour Mill. The good thing is, it’s easy enough to make, and it’s fun.
This recipe for Crispy Skinned Berbere Chicken with Ethiopian Lentils is hearty and flavorful. If you are vegetarian, skip the chicken and try the Berbere with Tofu- just as tasty!
The Berbere spice mix is rubbed all over the chicken thighs, and pan-seared in a skillet and placed in a hot oven to finish. The skin becomes crackly and crispy with flavor, while the meat remains tender and moist. I often make this with whole roasted chickens as well, and both are so tasty. Over a bed of Ethiopian spiced lentils, it’s filling, healthy, and deeply satisfying.
Toast the seeds for a few minutes to bring out their flavor.
Use a mortar and pestle, or even a coffee grinder, to grind the seeds.
Once the Berbere spice mix is done, start on the lentils.
When the lentils are simmering, rub chicken thighs on all sides with kosher salt, pepper and Berbere Spice Mix.
Heat a skillet with oil on medium-high heat and place thighs skin side down, searing until golden and crispy, about 6-8 minutes. Turn over and sear a few more minutes. Place in a hot oven until the internal temp reaches 165F. Serve over the Ethiopian Lentils and sprinkle with Italian parsley.
ingredients
Ethiopian Lentils
- 1 cup French Green, OR Black lentils, OR Beluga Caviar lentils (do not use a split lentil)
- 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 (see below)
- 1 teaspoon salt
- 2 tablespoon olive oil
- Fresh Italian parsley for garnish
Berbere Chicken:
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thanks admin. we will cook it tonight. it seems delicious. may i ask you guys for any further tips?
hi, thanks! Alex, i think you are right!
Hello dear admin, thank you for sharing this information. i cannot wait to make it for myself. but here is a thing, we should increase the time of baking to let spice penetrate the meet.