Berbere Chicken and Lentils Recipe

Introduction

Berbere Chicken and Lentils is a vibrant and flavorful dish combining tender spiced chicken with hearty lentils dressed in a tangy, aromatic sauce. This Ethiopian-inspired meal is perfect for a comforting dinner that’s both nourishing and full of bold spices.

Ingredients

• 8 cups water
• 3 tsp salt (divided)
• 1 lb dried brown lentils (rinsed, drained)
• ⅔ cup olive oil
• ½ cup red wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp berbere spice (divided)
• ½ tsp cinnamon
• 2 garlic cloves (minced)
• 1 large onion (chopped)
• 2 pounds skinless boneless chicken breasts (or boneless thighs)
• 2 tbsp olive oil
• ¼ cup fresh parsley (chopped)
• 1 lemon (slices)

Instructions

1. Step 1: In a large saucepan, combine the water and 1 teaspoon salt, then bring to a boil over high heat. Add the rinsed lentils, reduce heat to medium, cover, and simmer until lentils are tender, about 20 minutes. Drain and rinse with cold water, then drain again and place in a large bowl.
2. Step 2: In a blender or with an immersion blender, blend olive oil, red wine vinegar, Dijon mustard, 1 tablespoon berbere spice, cinnamon, minced garlic, and 1 teaspoon salt until thick and emulsified. Pour ¾ cup of the dressing over the warm lentils, toss to coat, and set aside.
3. Step 3: Rub the chicken breasts all over with the remaining 1 tablespoon berbere spice and 1 teaspoon salt.
4. Step 4: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and caramelized, about 8 minutes. Remove the onions and set aside.
5. Step 5: In the same skillet, add the seasoned chicken breasts and cook about 3 minutes per side or until cooked through.
6. Step 6: Toss the lentils again with the dressing. Arrange the lentils on a large platter or individual plates. Place the cooked chicken on top, then layer with caramelized onions. Drizzle with remaining dressing and sprinkle with chopped parsley. Serve with lemon slices on the side.

Tips & Variations

• For deeper flavor, allow the chicken to marinate in the berbere spice and salt for at least 30 minutes before cooking.
• Substitute chicken thighs for juicier meat that stays tender during cooking.
• Add chopped tomatoes or bell peppers to the sautéed onions for extra color and flavor.
• If berbere spice is unavailable, a mix of smoked paprika, cayenne, ground ginger, and fenugreek can be used as a substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. To keep lentils moist, you can add a splash of water or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Drain and rinse them well, then toss with the dressing and serve as directed. Cooking times for lentils will be reduced or eliminated.

Is this dish spicy?

Berbere spice has a moderate heat level with warm, complex flavors. You can adjust the amount of berbere spice to suit your heat preference or serve with yogurt or lemon slices to balance the spice.

Berbere Chicken and Lentils Recipe

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★★★★★

4.4 from 88 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This flavorful Berbere Chicken and Lentils recipe combines tender sautéed chicken breasts seasoned with aromatic Ethiopian berbere spice and served over perfectly cooked lentils dressed in a zesty, spiced vinaigrette. Caramelized onions and fresh parsley add savory depth and brightness, making this dish a hearty, mildly spiced meal perfect for a wholesome dinner.

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Ingredients

Scale 1x2x3x

Lentils

• 8 cups water
• 3 tsp salt (divided)
• 1 lb dried brown lentils (rinsed, drained)

Dressing

• ⅔ cup olive oil
• ½ cup red wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp berbere spice (divided)
• ½ tsp cinnamon
• 2 garlic cloves (minced)

Chicken and Garnishes

• 1 large onion (chopped)
• 2 pounds skinless boneless chicken breasts (or boneless thighs)
• 2 tbsp olive oil
• ¼ cup fresh parsley (chopped)
• 1 lemon (slices)

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Instructions

1. Cook Lentils: In a large saucepan, combine 8 cups of water and 1 teaspoon of salt and bring to a boil over high heat. Add the rinsed brown lentils, cover, reduce heat to medium, and simmer for about 20 minutes until lentils are tender. Drain and rinse with cold water, then drain again. Transfer lentils to a large bowl.
2. Prepare Dressing: In a blender or using an immersion hand blender, combine ⅔ cup olive oil, ½ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon berbere spice, ½ teaspoon cinnamon, minced garlic cloves, and 1 teaspoon salt. Blend until thick and emulsified. Pour ¾ cup of the dressing over the warm lentils and toss to coat well. Set aside.
3. Season Chicken: Rub the chicken breasts all over with the remaining 1 tablespoon berbere spice and 1 teaspoon salt to evenly coat the meat.
4. Sauté Onions and Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and caramelized, about 8 minutes. Remove onions and set aside. In the same skillet, add the seasoned chicken breasts and sauté approximately 3 minutes per side or until fully cooked through and nicely browned.
5. Assemble and Serve: Toss the lentils with the dressing again to ensure even coating. Arrange the lentils on a large serving platter or individual plates. Place the cooked chicken on top of the lentils, then layer the caramelized onions over the chicken. Drizzle with any remaining dressing and sprinkle with fresh chopped parsley. Serve with lemon slices on the side for squeezing.

Notes

• For a spicier dish, increase the amount of berbere spice according to taste.
• Using boneless, skinless chicken thighs instead of breasts will result in slightly juicier meat.
• If you prefer, substitute brown lentils with green lentils; however, cooking time may vary.
• This dish pairs well with warm flatbread or a simple green salad for a complete meal.
• Leftover lentils can be stored in the refrigerator for up to 3 days and make a great side or salad base.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Ethiopian-inspired

Keywords: Berbere chicken, lentils, Ethiopian spice, healthy chicken recipe, sautéed chicken, lentil salad, spiced chicken