A hearty dish of pan-fried chicken “drumettes” seasoned with extra spicy Ethiopian Berbere and
served over a bed of Puy lentils and vegetables.
6 chicken drumettes or thighs (skin-on)
3-4 tbsp Spice Fusion Ethiopian Berbere, divided
4 tbsp olive oil, divided
1 cup diced onions
5 cloves garlic, crushed
1 tbsp ginger, grated
1 cup diced carrots
1 cup Puy lentils
1 cup diced tomatoes
2 tbsp tomato paste
1 tsp salt
3 cups water
100g green beans
Chopped parsley
Preheat oven to 180°C.
Rub 2-3 tablespoons of Ethiopian Berbere all over chicken pieces; set aside.
Heat 2 tbsp oil in a large saucepan and sauté onion, garlic, ginger and carrots for about 5 minutes.
Stir in remaining tablespoon of Ethiopian Berbere, then lentils, tomatoes, tomato paste, salt and water.
Bring to the boil, cover with a lid, turn heat to low, and simmer for 15 minutes. stirring occasionally.
Add beans and continue cooking for another 15 minutes or until lentils and vegetables are tender.
(Add more water if necessary.)
Meanwhile, heat remaining 2 tbsp oil in a frying pan and sear chicken until crispy and golden, about 6- 8 minutes.
Turn over and sear the other side for around 2-3 minutes.
Transfer chicken to the oven for around 10-15 minutes or until cooked through.
Serve the chicken with the lentils and garnish with parsley.
