Berbere chicken with lentils

This spicy Ethiopian stew makes for a real winter warmer.

INGREDIENTS

Cuisine

North African / African

Season

Spring, Summer, Autumn, Winter

Ingredients

Chicken

Lifestyle

Healthy

Occasions

Food with Friends, Halloween, Bonfire Night

Courses

Main, One Pot Meals, Easy, Sharing

Serves

Serves 4

Cook Time

1 hour 15 minutes

Prep Time

10 Minutes

Berbere chicken with lentils

This spicy Ethiopian stew makes for a real winter warmer.

Ingredients
Method

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
4-8 Chicken thighs (depending on size)
small bunch Parsley

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.

Products Used

Berbere chicken with lentils

INGREDIENTS

METHOD

Berbere chicken with lentils

Products Used