Berbere Chicken and Lentils
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
719 kcal
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Course
Main Course
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Cuisine
Ethiopian
Berbere Chicken and Lentils
Description
In this dish, brown lentils are cooked until tender and dressed with a robust vinaigrette blending olive oil, red wine vinegar, Dijon mustard, and berbere spice alongside cinnamon and garlic, providing warm and complex flavors. The vinaigrette coats the lentils, melding the brightness of vinegar with the aromatic spice blend.
Chicken breasts rubbed with berbere spice are pan-seared until cooked through alongside caramelized onions that contribute sweetness and texture. The onions are gently cooked to a golden softness before removing and then added atop the lentils.
Assembled with lentils as a base, the dish is finished with the sautéed chicken placed on top and garnished with fresh parsley and lemon slices, introducing freshness and acidity. This creates a balanced entree with layers of spice, tanginess, and savory richness.
Ingredients
- 8 cups water
- 3 tsp salt divided
- 1 lb brown lentils rinsed, drained, dried
- ⅔ cup olive oil
- ½ cup red wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp berbere spice divided
- ½ tsp cinnamon
- 2 garlic minced, cloves
- 1 onion chopped, large
- 2 pounds chicken breast or boneless thighs, skinless, boneless
- 2 tbsp olive oil
- ¼ cup parsley chopped, fresh
- 1 lemon slices
Instructions
Lentils
- Combine the water and 1 teaspoon salt in large saucepan over high heat. Add lentils and bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain and rinse with cold water, drain again. Place in large bowl.
Dressing
- In a blender or using a immersion hand blender, mix the olive oil, vinegar, mustard, 1 tablespoon of berbere, cinnamon, garlic, and 1 teaspoon salt, until thick and emulsified. Pour 3/4 cup dressing over warm lentils and toss to coat, set aside.
Chicken
- Rub chicken all over with remaining 1 tablespoon berbere and 1 teaspoon of salt.
- Heat 2 tablespoons olive oil in large skillet over medium heat. Add onion and sauté until soft and caramelized, about 8 minutes. Remove and set aside. Add chicken breasts to skillet and sauté 3 minutes per side, or until cooked through.
Serving
- Toss the lentils with the dressing again. Arrange lentils on large platter or individual plate. Place chicken on top of lentils, onions on top of chicken and drizzle with remaining dressing and sprinkle with parsley. Serve with lemon slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 50g | 17% |
| Protein | 52g | 104% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 97mg | 32% |
| Sodium | 1126mg | 47% |
| Potassium | 1355mg | 29% |
| Fiber | 25g | 100% |
| Sugar | 3g | 6% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 21mg | 23% |
| Calcium | 76mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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