Get ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Ethiopia! This Crispy Berbere Chicken with Ethiopian Lentils is not just a meal—it's a flavor explosion that combines the bold, complex spices of berbere with perfectly crispy chicken and hearty, comforting lentils. Whether you're a spice enthusiast or an adventurous home cook looking to explore international cuisine, this recipe promises to deliver an unforgettable dining experience that will have everyone at your table begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Ethiopian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons berbere spice
- 1 tablespoon olive oil
- 1 cup lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- Salt to taste
Instructions
- Prepare the chicken by patting the thighs dry with paper towels to ensure maximum crispiness.
- In a small bowl, mix berbere spice with olive oil to create a smooth paste. Generously coat each chicken thigh with the berbere mixture, ensuring even coverage.
- Preheat the oven to 425°F (218°C). Place a large cast-iron skillet or oven-safe pan over medium-high heat.
- Sear the chicken thighs skin-side down for 5-6 minutes until the skin turns golden brown and crispy. Flip and sear the other side for 2-3 minutes.
- Transfer the skillet with chicken to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken roasts, prepare the lentils by heating a separate large pot over medium heat.
- Sauté chopped onions and minced garlic in a small amount of olive oil until translucent and fragrant, about 3-4 minutes.
- Add lentils and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender but not mushy.
- Season the lentils with salt to taste, stirring occasionally to prevent sticking.
- Once chicken is done, remove from oven and let rest for 5 minutes to allow juices to redistribute.
- Plate the lentils and top with crispy berbere chicken thighs. Serve hot and enjoy the rich, spicy flavors of Ethiopian cuisine.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure maximum crispiness. Moisture is the enemy of crispy skin!
- Use a cast-iron skillet if possible, as it provides the best heat distribution and helps create an incredible golden-brown crust.
- Don't rush the searing process—let the chicken skin develop a beautiful golden color before transferring to the oven.
- For the most authentic flavor, try to source high-quality berbere spice from specialty stores or online spice retailers.
- Check the lentils periodically while simmering to prevent them from becoming mushy. They should be tender but still hold their shape.
- Let the chicken rest for at least 5 minutes after cooking to allow the juices to redistribute, ensuring each bite is moist and flavorful.
- If you like extra heat, serve with a small side of additional berbere spice or a spicy Ethiopian hot sauce for those who want an extra kick.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
