INGREDIENTS\nFor the lentils:\n\n\n1 packet of precooked beluga lentils (we used @merchantgourmet)\n1\/2 cup water \n2 Tbsp olive oil \n1 diced onion \n6 Garlic cloves minced \n1 carrot finely diced \n1 tomato diced \n3 Tbsp Berbere spice \nSalt and pepper to taste \nParsley and lemon to garnish \n\nFor the chicken:\n\n\n1 Kg Chicken thighs \nSalt and pepper to taste \nOlive oil \n3Tbsp berbere spice mix (roughly)\n\nMETHOD\n\n\nPre- heat oven to 180 degrees fan oven. Meanwhile wash chicken and pat dry. Salt and pepper both sides generously. Then cover with Berbere spice on both sides generously \nHeat some oil in a large pan and sear chicken skin side down for 6-8 minutes and then turning and searing for another 5, until crispy\nTransfer chicken into baking tray and place chicken into the oven for 15-18 mins \nMeanwhile in the same pan add more oil and fry of onions for 2-3 mins and then garlic carrots and tomato, cooking for 6-7 mins \nAdd your spices and 1\/2 cup of water and cover letting the carrots cook down for 3-4 mins. Add your grains and some more spices salt and pepper, mix together. Cover and cook for 2-3 mins \nServe with chicken thighs on top and garnish with chopped parsley and lemon wedges- ENJOY\n\nFor more amazing recipes check out @twofoodiesinthecity on Instagram!