Crispy Berbere Chicken

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   ["CRISPY BERBERE CHICKEN THIGHS

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   Preheat Oven to 450F

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   Pat Dry Chicken

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   Salt all sides of chicken.

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   Generously rub each piece with Berbere Spice Mix.

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   Heat 1 T oil in a heavy bottom skillet, on medium high heat, place chicken skin side down and sear until is crispy and golden, about 8 minutes. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 425 F oven until internal temperature reaches 165F ( 10-15 minutes)", "BERBERE SPICE MIX

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   3 T sweet paprika

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   1 T red pepper flakes, ground plus more for extra spicy

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   2 tsp cumin seeds or powdered cumin

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    1 tsp coriander seed (or powder)

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    1 tsp cardamom powder or 1 tsp cardamom seeds (shell off)

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    1 tsp turmeric

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    1 teaspoon salt

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    1 tsp fenugreek seeds (or powder)

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    1 tsp black peppercorns or freshly ground peppercorn

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    1/2 tsp ground cloves

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    1/2 tsp allspice

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    1/2 tsp ground ginger

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    1/2 teaspoon cinnamon

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    If using whole seeds, lightly toast them on the stove top in a skillet for 2-3 minutes.

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    Grind them using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.", "serves 6

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    ETHIOPIAN SPICED LENTILS

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    1 Cup french green lentils

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    3 C water

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    2 cups diced onions

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    5 cloves garlic, minced

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    1 T fresh ginger, minced

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    1 cup diced carrot

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    1 cup diced tomato

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    2-3 T Berbere Spice Mix...see below

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    1 tsp salt

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    2 T olive oil

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    Fresh Italian parsley"]

* Per serving · 4 servings · Values may vary.

No additional tips available.