Berbere Chicken with Lentils

Using Alexandra’s Berbere Spice



1 cup green lentils

3 cups water

2 medium onions, finely chopped

5 cloves garlic, crushed

1 Tbsp fresh ginger, grated

1 cup diced carrot

1 cup diced tomato

2-3 Tbsp Alexandra's Berbere

1 tsp salt

2 Tbsp olive oil

Fresh Italian parsley to garnish


6 chicken thighs, skin on

2-3 Tbsp Alexandra's Berbere

1 tsp salt

2 Tbsp olive oil

  1. Preheat oven to 200 degrees C.

  2. Place the 2 Tbsp of olive oil in a heavy bottom pan. Saute diced onion, carrot, garlic and ginger until tender, about 5-7 minutes.

  3. Add the Berbere and saute for a futher 2-3 minutes.

  4. Add the lentils, tomatoes, salt and water. Bring to the boil, cover, reduce heat and cook until al dente, about 30 minutes.

  5. Pat chicken dry. Rub each piece with Berbere.

  6. Heat oil in a heavy bottom oven proof pan on medium heat. Place chicken skin side down and sear until crisp and golden, about 6-8 minutes. Reduce the heat, turn over and sear for a further 2-3 minutes.

  7. Place in the pre-heated oven and cook for a further 10-15 minutes until chicken is cooked through.

  8. Serve over bed of lentils, and garnish with fresh parsley.