BERBERE CHICKEN WITH LENTILS

2016-11-14
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

1 hour 15 minutes

Serves

4

Ingredients

  • 4 tbsp Olive oil
  • 1 Onion, diced
  • 2 Carrot, diced
  • 2 tsp Bart Infusions Garlic Paste
  • 2 tsp Bart Infusions Ginger paste
  • 3 tbsp Bart Berbere Blend
  • 235g Tin green lentils, drained and rinsed
  • 2 large ripe tomatoes, chopped
  • 300ml Chicken stock
  • 4-8 Chicken thighs, depending on size
  • Small bunch Parsley

berbere-chicken-with-lentils

    1. Heat the oven to 200C/180C Fan. In a large heavy based ‘hob to oven’ pan, heat half the oil and gently cook the onion and carrot, with the lid on for 8 minutes then add the garlic and ginger. Cook for a further minute then sprinkle in 2 tbsp of Bart Berbere blend. Stir until it becomes fragrant.
    2. Tip in the tomatoes, lentils and stock, Season, stir well and bring to a simmer.
    3. Meanwhile, dry the chicken pieces with a piece of kitchen roll. Combine the remaining 2 tbsp oil and 1 tbsp Bart Berbere blend and rub it over the chicken pieces. Sprinkle each with a pinch of salt.
    4. Carefully place the chicken on top of the lentils and cook in the oven for 1 hour taking the lid off half way through.
    5. When cooked check the seasoning and sprinkle with chopped parsley to serve.

 

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