Baked Chicken with Ethiopian Lentils

  • Berbere Spice Mix:
    • 3 T. sweet paprika
    • 2 tsp. kosher salt
    • 1.5 tsp. cayenne pepper
    • 2 tsp. powdered cumin
    • 1 tsp. powdered coriander
    • 1 tsp. cardamom powder
    • 1 tsp. turmeric
    • 1 tsp. ground ginger
    • 1 tsp. freshly ground pepper
    • 1/2 tsp. ground cloves
    • 1/2 tsp. allspice
    • 1/2 tsp. cinnamon
  • 2 lbs. chicken thighs (skin on)
  • 2 T. butter or olive oil
  • 1.5 cups diced onion
  • 4 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced tomato
  • 1 cup red lentils
  • 3 cups water

Preheat the oven to 400 degrees F.

Combine all of the Berbere Spice Mix ingredients in a small jar and shake vigorously to combine.

Pat the chicken dry. Generously rub each piece with Berbere Spice Mix. You will use 2-3 tablespoons of the mix. Arrange the chicken on a baking sheet covered with a silicone baking mat or aluminum foil. Bake in the preheated oven for 30 minutes. Then reduce the heat to 350 degrees F and bake for an additional 30 minutes or until the skin on the chicken is crispy and the chicken is tender and juicy.

Meanwhile, in a medium heavy bottom pot, or dutch oven, sauté the diced onion, garlic, and carrots in the butter or olive oil, until tender, about 5-7 minutes. Add 2-3 tablespoons of the Berbere Spice Mix and sauté 2-3 minutes. Add the diced tomatoes, red lentils, and water; bring to a boil, cover, turn heat to low, and let cook until al dente, about 30 minutes.

To serve, place a chicken thigh over a bed of Ethiopian lentils.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour
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