Berbere chicken with lentils

This spicy Ethiopian stew makes for a real winter warmer.

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
4-8 Chicken thighs (depending on size)
small bunch Parsley
CuisineNorth African / African
SeasonSpring, Summer, Autumn, Winter
IngredientsChicken
LifestyleHealthy
OccasionsFood with Friends, Halloween, Bonfire Night
CoursesMain, One Pot Meals, Easy, Sharing
ServesServes 4
Cook Time1 hour 15 minutes
Prep Time10 Minutes

METHOD

  1. 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.
  2. Tip in the lentils, tomatoes and stock, season, stir well and bring to a simmer.
  3. 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.
  4. Carefully place the chicken on top of the lentils and cook in the oven for 1 hour taking the lid off half way through.
  5. When cooked check the seasoning and sprinkle with chopped parsley to serve.

Berbere chicken with lentils

This spicy Ethiopian stew makes for a real winter warmer.

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
  1. 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.
  2. Tip in the lentils, tomatoes and stock, season, stir well and bring to a simmer.
  3. 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.
  4. Carefully place the chicken on top of the lentils and cook in the oven for 1 hour taking the lid off half way through.
  5. When cooked check the seasoning and sprinkle with chopped parsley to serve.
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