Berbere Chicken with Lentils

Ingredients:

• 4 chicken breasts, skinless and boneless
• 2 tablespoons Berbere spice blend
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup dried lentils, rinsed and drained
• 4 cups chicken or vegetable broth
• 1 can (400g) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh coriander or parsley, for garnish

Instructions:

1. Marinate Chicken: Rub the chicken breasts with the Berbere spice blend. Let them marinate for at least 30 minutes in the refrigerator.
2. Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook until browned on each side and cooked through (about 5-7 minutes per side). Remove the chicken from the skillet and set aside.
3. Sauté Onions and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and garlic until the onion is translucent.
4. Add Lentils and Spices: Stir in the lentils, cumin, paprika, salt, and pepper. Cook for a minute to toast the spices.
5. Add Liquids and Tomatoes: Pour in the broth and add the diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender.
6. Combine with Chicken: Once the lentils are cooked, slice the chicken and add it back to the skillet. Stir to combine and heat through.
7. Garnish and Serve: Garnish with fresh coriander or parsley. Serve hot.
8. Enjoy: Your Berbere Chicken with Lentils is ready to be enjoyed – a hearty, flavorful dish that combines the warmth of Ethiopian spices with the nutrition of lentils.

This recipe brings a taste of Ethiopian cuisine to your table, featuring the distinctively spicy and aromatic Berbere seasoning. It’s a perfect blend of protein and legumes, making for a nutritious and satisfying meal.