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Berbere Chicken with Ethiopian Lentils Recipe

Berbere Chicken and Lentils - a flavorful delicious Ethiopian recipe that features Berbere Spice. See notes for a vegan tofu option!

4.9 from 147 votes
60 mins
Total Time
6
servings
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Berbere Chicken with Ethiopian Lentils

How to Make the Best Berbere Chicken with Ethiopian Lentils

This Berbere Chicken with Ethiopian Lentils brings the bold, complex flavors of Ethiopian cuisine to your dinner table. Berbere is a warming spice blend that’s the backbone of many Ethiopian dishes—featuring paprika, cumin, coriander, cardamom, and a host of other aromatic spices that create layers of heat and depth.

The crispy, spice-rubbed chicken thighs are the star of this dish, but don’t overlook the lentils. Cooked low and slow with aromatics and more of that incredible berbere spice, they become rich, earthy, and utterly satisfying. French green lentils or black beluga lentils are ideal here because they hold their shape beautifully.

This recipe makes its own berbere spice blend from scratch, which is well worth the effort. Once you have a batch made, you’ll find yourself reaching for it to season everything from roasted vegetables to scrambled eggs. The spice mix stores well, so double the batch and keep it on hand for easy weeknight cooking.

Berbere Chicken with Ethiopian Lentils

Berbere Chicken with Ethiopian Lentils

Berbere Chicken and Lentils - a flavorful delicious Ethiopian recipe that features Berbere Spice. See notes for a vegan tofu option!

4.9 from 147 votes
CourseMain
CuisineEthiopian
Keywordberbere chicken, ethiopian chicken recipes, berbere lentils, ethiopian lentil recipes
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings6 servings
Calories405kcal
AuthorChristina Hill
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Ingredients

Ethiopian Lentils

Berbere Chicken

Berbere Spice Mix

Instructions

Berbere Spice Mix

  1. Combine all spice mix ingredients in a spice grinder or mortar and pestle. Grind until you have a fine powder. Store in an airtight container.

Ethiopian Lentils

  1. In a heavy bottom pot or dutch oven, sauté diced onion, carrots, garlic, and ginger in 2 tablespoons olive oil until tender, about 5-7 minutes.
  2. Add 2-3 tablespoons Berbere Spice mix and sauté 2-3 minutes.
  3. Add 1 cup lentils, 1 cup diced tomatoes, 1 teaspoon salt, and 3 cups water. Bring to a boil, cover, turn heat to low and let cook until tender, about 30 minutes.
  4. Uncover and cook off any extra liquid.

Berbere Chicken

  1. Preheat oven to 400°F.
  2. Pat dry the chicken and salt all sides with salt and pepper. Generously rub each piece with Berbere Spice Mix—the more you use, the spicier it will be.
  3. Heat 1 tablespoon oil in a heavy bottom skillet on medium-high heat. Place chicken skin side down and sear until crispy and golden, about 6-8 minutes.
  4. Turn over and turn heat down to medium, searing for 2-3 minutes.
  5. Place in the 400°F oven until internal temperature reaches 165°F (10-15 minutes).
  6. Serve over a bed of the Ethiopian lentils and garnish with fresh Italian parsley.

Notes

  • For a vegan option, substitute the chicken with extra-firm tofu. Press the tofu, cut into cubes, coat with Berbere Spice Mix, and pan-fry until crispy.
  • French Green lentils or Beluga Caviar lentils hold their shape best. Avoid split lentils as they will become mushy.
  • The Berbere Spice Mix can be made ahead and stored in an airtight container for up to 6 months.
  • Adjust the amount of red pepper flakes in the spice mix based on your heat preference.
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