Berbere Chicken
Two Foodies in the City - Middle Eastern

Berbere Chicken


For the lentils:

  • 1 packet of precooked beluga lentils (we used @merchantgourmet)
  • 1/2 cup water 
  • 2 Tbsp olive oil 
  • 1 diced onion 
  • 6 Garlic cloves minced 
  • 1 carrot finely diced 
  • 1 tomato diced 
  • 3 Tbsp Berbere spice 
  • Salt and pepper to taste 
  • Parsley and lemon to garnish 

For the chicken:

  • 1 Kg Chicken thighs 
  • Salt and pepper to taste 
  • Olive oil 
  • 3Tbsp berbere spice mix (roughly)


    1. Pre- 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 
    2. Heat 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
    3. Transfer chicken into baking tray and place chicken into the oven for 15-18 mins 
    4. Meanwhile 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 
    5. Add 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 
    6. Serve with chicken thighs on top and garnish with chopped parsley and lemon wedges- ENJOY

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