Berbere Chicken & Lentils
Ingredients
GROUP A: CHICKEN
7 - 8 oz boneless chicken
3/4 tsp berbere spice mix (make your own, or use store-bought)
2 small garlic cloves, finely minced
1/2 tbsp neutral cooking oil
2 tbsp water
Salt, to taste
GROUP B: LENTILS
2 cups water
3/4 cup dry, sprouted mixed lentils
1/2 tsp berbere spice mix (make your own, or use store-bought)
Salt, to taste
3 small garlic cloves, finely minced
1/2 cup finely chopped white onion
2 tsp finely sliced and chopped jalapeño
1/3 cup + 1 tbsp roughly chopped tomato
1 tbsp finely chopped cilantro + more for garnishing
1/2 tbsp heavy cream
1 tsp salted butter
Lime wedges, for garnishing
Scallion greens, for garnishing
Method
Prep the chicken: Dice the chicken into 1-inch pieces and season with the salt and berbere spice rub. Marinate for 15 - 20 minutes while prepping the other vegetables.
Heat 1/2 tablespoon of oil in a cast-iron skillet on medium-high heat. Add 2 minced garlic cloves and sauté till medium brown.
Place the chicken pieces in the skillet in a single layer, and cook on each side for 3 - 4 minutes, till well browned. Add 2 tablespoons water to bring together any spice mix or garlic bits stuck to the skillet, and mix well with the chicken. Turn heat to low, transfer the cooked chicken to a bowl, and return the skillet to heat.
Make the lentils: Add 2 cups of water to the skillet, turn heat to high, and bring the water to a boil. Once boiling, add the dry lentils, salt, and berbere spice mix; stir well, cover with a lid, reduce heat to medium, and boil the lentils until all the water has been absorbed.
Once the lentils are cooked through, add the garlic, onion, tomato, jalapeño, cilantro, heavy cream, and butter, and mix thoroughly.
Reduce heat further to medium-low, cover the skillet, and let the lentils simmer for 2 minutes. Garnish with cilantro, scallion, and lime, top off with the chicken, and serve warm.