Ethiopian Berbere Chicken and Lentils
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Ethiopian
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
-
2 Tablespoon Olive Oil
-
4 Tablespoons dried minced onions
-
½ teaspoon dried minced garlic
-
1 ½ teaspoons fresh ginger minced
-
½ cup diced carrot
-
½ cup French Green Lentils
-
1 ½ cups chicken stock
-
½ cup diced tomato
-
1 ½ Tablespoon Berbere Spice
-
2 Tablespoons Olive Oil
-
1 ½ Tablespoons Berbere Spice
-
1 roasting chicken cut into 8 pieces
Lentils
Chicken
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.