Berbere Chicken & Lentils

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Makes: 2 portions (serving size as shown)

Makes: 2 portions (1 serving size as shown)

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.

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  • 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.

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  • 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.

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  • Once the lentils are cooked through, add the garlic, onion, tomato, jalapeño, cilantro, heavy cream, and butter, and mix thoroughly.

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  • 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.

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