Berbere Chicken with Ethiopian Lentils
A simple and delicious Ethiopian Berbere Chicken!
Cook: 30 mins Total: 45 min
Prep: 15 mins
Yield: 6 servings
● 6 chicken thighs (skin-on)
● 2–3 tablespoons Buck’s Berbere Spice Mix
● olive oil
● Rice or Lentils for 6
● Chopped Parsley to Garnish
Pat dry the chicken and salt all sides with salt and pepper and generously rub each piece with Buck’s Berbere Spice Mix. The more you use, the spicier it will be.
Heat 1 tablespoon oil in a heavy bottom skillet, on medium-high heat, place chicken skin side down and sear until it is crispy and golden, about 6- 8 minutes. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 400 F oven until internal temperature reaches 165F (10-15 minutes) Serve over a bed of the lentils or rice, and garnish with fresh Italian parsley.