Ethiopian Berbere Chicken and Lentils

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Cuisine

Ethiopian

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Whole food soul food

Ingredients

Lentils

½ cup diced carrot
1 ½ teaspoons fresh ginger minced
2 Tablespoon Olive Oil
4 Tablespoons dried minced onions
½ teaspoon dried minced garlic
1 ½ Tablespoon Berbere Spice
½ cup French Green Lentils
1 ½ cups chicken stock
½ cup diced tomato

Chicken

1 roasting chicken cut into 8 pieces
1 ½ Tablespoons Berbere Spice
2 Tablespoons Olive Oil

Directions

Lentils

Sauté carrots and ginger in olive oil until tender.
Add onion, garlic and organic berbere spice and sauté for 2 minutes
Add lentils and sauté for 2 minutes.
Add chicken stock and diced tomatoes and bring to a boil. Lower heat to simmer for 30 minutes.

Chicken

Preheat oven to 425 degrees
Dry chicken pieces with paper towel.
Mix organic berbere spice with olive oil and massage into chicken pieces.
Cover and set aside for 30 minutes-2 hours. I marinating for more than 30 minutes, refrigerate and then remove chicken from refrigerator 45 minutes before cooking.
Spread chicken on tray and roast for 25-30 minutes. Chicken is done when internal temperature is 165 degrees. Note - thighs and drumsticks cook much more quickly than the breasts.
Serve chicken over a bed of lentils.

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Name: Ethiopian Berbere Chicken and Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Ethiopian
Ingredients: ½ cup diced carrot; 1 ½ teaspoons fresh ginger minced; 2 Tablespoon Olive Oil; 4 Tablespoons dried minced onions; ½ teaspoon dried minced garlic; 1 ½ Tablespoon Berbere Spice; ½ cup French Green Lentils; 1 ½ cups chicken stock; ½ cup diced tomato; 1 roasting chicken cut into 8 pieces; 1 ½ Tablespoons Berbere Spice; 2 Tablespoons Olive Oil