INGREDIENTS
LENTILS
- 1 cup French Green lentils (do not use a split lentil!)
- 3 cups water
- 2 cups diced onions
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup diced carrot
- 1 cup diced tomato
- 2-3 tbsp Brothers Marketplace Berbere
- 1 tbsp salt
- 2 tbsp Brothers Marketplace Organic EVOO
CHICKEN
- 6 skin-on chicken thighs
- 2-3 tbsp Brothers Marketplace Berbere
- Kosher salt
DIRECTIONS
- Preheat oven to 400 degrees
- In heavy pot or Dutch oven, sauté diced onion, carrots, garlic, and ginger in 2 tablespoons of olive oil until tender, about 5-7 minutes. Add lentils, diced tomatoes, 1 tbsp salt and 3 cups of water, and bring to a boil. Cover pot, turn heat to low and let cook until al dente, approximately 30 minutes
- Salt all sides of chicken with salt and pepper
- Generously rub each piece with Berbere
- Heat 1 tbsp of EVOO in a skillet on medium high heat, placing chicken skin side down and sear until crispy and golden, about 6-8 minutes. Turn chicken over, reduce heat to medium and sear for 2-3 minutes. Place in oven until internal temperature reaches 165 degrees (10-15 minutes)
- Serve chicken over bed of the Ethiopian lentils