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.