- 3 T olive oil
- 4 t berbere paste (see link below)
- 4 chicken thighs
- 1 onion, sliced
- 1 x 3 cm piece fresh ginger, finely chopped
- 3 cloves garlic, finely chopped
- 4 tomatoes, chopped
- 2 T tomato paste
- 1 cup chicken stock
- 1 lemon, juiced
- 2 t salt
- 250 g red lentils, cooked al dente
- Flatbreads, to serve
Preheat the oven to 200°C. Heat 2 T olive oil in a large frying pan. Rub the chicken thighs with the berbere paste and fry, skin-side down, in the hot oil until golden and crispy. Transfer to an ovenproof dish.
Heat the remaining oil in the same pan and sauté the onion, ginger and garlic until translucent. Add the tomatoes and tomato paste and simmer for 3 minutes.
Add the chicken stock, lemon juice and salt and bring to a boil. Remove from the heat and stir in the lentils. Pour the sauce over the chicken pieces and cook for 45 minutes, or until the chick
Click here for our traditional berbere paste recipe.