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Berbere chicken with lentils
Info
This spicy Ethiopian stew makes for a real winter warmer
Ingredients
Method
Ingredients
- 4tbsp olive oil
- 1 onion (finely diced)
- 2 carrot (finely diced)
- 2tsp Bart garlic paste
- 2tsp Bart ginger paste
- 3tbsp Bart Berbere seasoning
- 1 x 235g tin green lentils (drained and rinsed)
- 2 large ripe tomatoes (chopped)
- 300ml chicken stock
- 6 chicken thighs
- small bunch parsley
Method
- Heat the oven to 200C/180C Fan. In a large heavy based ‘hob to oven’ pan, heat half the oil and gently cook the onion and carrot, with the lid on for 8 minutes then add the garlic and ginger. Cook for a further minute then sprinkle in 2tbsp of Bart Berbere blend. Stir for a minute or two until it becomes fragrant.
- Tip in the lentils, tomatoes and stock, season, stir well and bring to a simmer.
- Meanwhile, dry the chicken pieces with a piece of kitchen roll. Combine the remaining 2 tbsp oil and 1tbsp Bart Berbere blend and rub it over the chicken pieces. Sprinkle each with a pinch of salt.
- Carefully place the chicken on top of the lentils and cook in the oven for 1 hour taking the lid off half way through.
- When cooked check the seasoning and sprinkle with chopped parsley to serve.
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