Berbere Chicken Lentils Dish (Printer-Friendly)

Succulent berbere-spiced chicken paired with lentils dressed in a tangy vinaigrette and caramelized onions.

# The Ingredients You'll Need:

→ Lentils

01 - 8 cups water
02 - 3 teaspoons salt, divided
03 - 1 lb dried brown lentils, rinsed and drained

→ Dressing

04 - ⅔ cup olive oil
05 - ½ cup red wine vinegar
06 - 1 teaspoon Dijon mustard
07 - 2 tablespoons berbere spice, divided
08 - ½ teaspoon ground cinnamon
09 - 2 garlic cloves, minced

→ Chicken and Garnishes

10 - 1 large onion, chopped
11 - 2 lb skinless, boneless chicken breasts or thighs
12 - 2 tablespoons olive oil
13 - ¼ cup fresh parsley, chopped
14 - 1 lemon, sliced

# Step-by-Step Instructions:

01 - Combine 8 cups of water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat. Add the rinsed brown lentils, cover, reduce heat to medium, and simmer for 20 minutes until tender. Drain, rinse with cold water, then drain again and transfer to a large bowl.
02 - Blend ⅔ cup olive oil, ½ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon berbere spice, ½ teaspoon cinnamon, minced garlic, and 1 teaspoon salt until thick and emulsified. Toss ¾ cup of the dressing with the warm lentils and set aside.
03 - Rub chicken evenly with the remaining 1 tablespoon berbere spice and 1 teaspoon salt.
04 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion until caramelized, about 8 minutes, then remove and set aside. Add seasoned chicken to the same skillet and cook for 3 minutes per side until fully cooked and browned.
05 - Toss lentils again with the dressing. Arrange lentils on serving plates, top with cooked chicken and caramelized onions. Drizzle with remaining dressing, sprinkle with chopped parsley, and serve with lemon slices.

# Extra Tips:

01 - Increase berbere spice quantity for a spicier flavor. Substitute chicken thighs for juicier meat. Green lentils can replace brown, but adjust cooking time accordingly. Pairs well with flatbread or salad. Store leftover lentils refrigerated up to 3 days.

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