Ethiopian Berbere Chicken

Toast 1 cup of millet in a little oil, stirring diligently.

Add 3 cups of water to the toasted millet and let it simmer.

In a separate pot, add 1 quart of broth and 2 cups of lentils.

Add garlic, onion ends, allspice, ginger, and salt to the lentils and bring to a simmer for about 15 minutes.

Prepare the spice mix with paprika, cumin, cardamom, red pepper flake, turmeric, cinnamon, and allspice.

Salt and pepper the chicken, then coat it in the spice mix and fry it in oil until crispy.

Remove the chicken and add onion, carrot, garlic, and ginger to the leftover oil in the pot, in that order, to avoid unintended caramelization.

Add a little broth to the sautéed vegetables, return the chicken to the pot, and transfer it to the oven.

Prepare mustard greens by stripping them off the stock and sautéing them with ginger and garlic.

Assemble the bowl by layering millet, lentils, and sauces, topping with mustard greens and chicken.

Equipment Needed

Spice Level:

Dietary