Berbere Chicken with Ethiopian 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


  • 6 skin-on chicken thighs
  • 2-3 tbsp Brothers Marketplace Berbere
  • Kosher salt


  • 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

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