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.

Ingredients

Scale

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)

Instructions

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.
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.
Season Chicken: Rub the chicken breasts all over with the remaining 1 tablespoon berbere spice and 1 teaspoon salt to evenly coat the meat.
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.
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