I confess I did not create this recipe, but I’ve adapted several recipes to this one with a great success.
At the beginning I was planning to prepare this with green lentils, but as I noticed I did not have them at home I looked for a valid substitute. In the pantry I had red lentils, but I also found something better: a wonderful colored mixture of pulses!
The recipe begun with the preparation of the Ethiopian spice mixture: the Berbere Spice Blend!
This was needed for the pulses and for the chicken!
The following steps were very easy and this main dish is also a very much appreciated combination had been created!
Berbere Chicken with Pulses
You need:
Berbere spices blend
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 2 whole allspice berries
- Seeds of 4 green cardamom pods
- 4 cloves
- 2 dried red chilies, if too hot for you seeded
- 3 tablespoons sweet paprika
- 1 teaspoon turmeric
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 teaspoon salt
Pulses (mixture of lentils and small beans) quantity of each to taste and to availability:
- Horse beans
- Haricot bean
- Mung bean
- Green lentils
- Brown lentils
- Small red bean (Adzuki beans)
- Black eyed peas
Veggies and pulses stew
- 2 tablespoons olive oil
- 1 big onion, chopped
- 1 cup carrots, peeled diced
- 2 cm ginger, peeled, chopped
- 5 garlic cloves, peeled chopped
- 1-2 tablespoon Berbere spice blend (see above or use another mixture)
- 1 cup tomatoes, diced
- 1 cup mixed pulses (see above)
- 3 cup water or to taste
Chicken
- 4-6 pieces of chicken, skin removed (about 600-800 g)
- 1 tablespoon Berbere spice blend
- 1 teaspoon salt (or to taste)¨
- 1 tablespoon vinegar
- 2 tablespoons olive oil
- 1 tablespoon butter for the skillet (if possible Ethiopian spiced butter)
Garnish
- Chopped parsley
Procedure
Berbere spices blend
- First of all toast the seed first for a few minutes in a dry skillet to bring out their flavor. Let cool down.
- Grind the seeds with a spice or a coffee grinder.
- Add the remaining powdered spices and the salt.
- Pulse shortly again and store it airtight for example in a small jar.
Veggies and pulses stew
- Heat oil in a skillet and sauté onions, carrots, ginger and cloves until onions turn soft.
- Add Berbere spice blend and sauté for 2 more minutes
- Add tomatoes, pulses, water and salt to taste.
- Let cook for about 30 minutes or until al dente; add more water if needed while cooking.
- Pour pulses into an oven safe mold and place into the preheated oven
Chicken
- While pulses are cooking combine chicken with the other ingredients (except of butter) and preheat the oven to 200°C/400°F.
- Fry the chicken pieces until roasted on all sides in the butter until lightly browned.
- Transfer chicken over the pulses, add 1/2 cup of water to the skillet and pour this liquid over the pulses.
- Sprinkle chicken with some more Berbere to taste and bake for about 10-15 minutes.
- Serve with chopped parsley
Autor: https://artandkitchen.wordpress.com/
I made this and my husband and I loved it! What a healthy satisfying meal!
LikeLike
Thanks a lot for trying my recipe and the wonderful review! I”m glad this worked for you and you liked it!
LikeLike