Ethiopian-Spiced Chicken and Lentils
This fragrant stew brings bold Ethiopian flavor to your table with aromatic spices, tender bone-in chicken, and creamy black lentils. Simmered together in a rich tomato base with plenty of berbere, it’s deeply satisfying and easy to prep. Serve with rice or cauliflower rice and a crisp bell pepper salad for balance and bite.
Servings: FOUR
INGREDIENTS
2 pounds bone-in, skinless chicken thighs
1 cup black lentils
1 yellow onion, finely diced
5 cloves garlic, grated
1 tablespoon grated fresh ginger
2 tablespoons ghee
2 tablespoons tomato paste
2 tablespoons berbere spice blend
1 teaspoon sweet paprika
1 1/4 cups low-sodium chicken broth or water
Bell Pepper Salad
1 red bell pepper, diced
1 green bell pepper, diced
1 tablespoon olive oil
1 teaspoon red wine vinegar
PREPARATION
Soak lentils: Soak 1 cup black lentils in water for 20 minutes, then drain and set aside. (You can soak them the morning of cooking and drain and rinse before using.)
Sauté aromatics: Select Sauté on the pressure cooker. Add 2 tablespoons ghee, then sauté the chopped onion for 5 to 8 minutes until softened. Salt lightly.
Bloom spices: Stir in the grated garlic, grated ginger, 2 tablespoons berbere, 1 teaspoon paprika, and 2 tablespoons tomato paste. Season lightly with salt. Cook 1 to 2 minutes until fragrant.
Add chicken and lentils: Sprinkle chicken with salt. Add the drained lentils, chicken thighs, and 1 1/4 cups broth or water. Season with salt and pepper. Stir gently to nestle the chicken into the mixture.
Pressure cook: Lock the lid and pressure cook on high for 15 minutes. Allow a 10-minute natural release (let the pot sit untouched after cooking ends), then carefully turn the steam valve to release remaining pressure.
Rest and season: Taste and adjust seasoning if needed. Let the stew sit uncovered for 5 to 10 minutes to thicken slightly before serving.
Make salad: In a bowl, toss diced red and green bell peppers with 1 tablespoon olive oil and 1 teaspoon red wine vinegar. Season with salt and pepper and let sit for 10 minutes to soften slightly.
Plate: Spoon lentils into shallow bowls and nestle a piece of chicken on top of each serving. Serve with rice or cauliflower rice and a scoop of bell pepper salad on the side.
Notes:
The stew will look watery when you first open the lid. Letting it rest helps the lentils absorb more liquid and gives the broth time to thicken. For a more traditional pairing, serve with injera (Ethiopian flatbread), which you can make or buy, or stick with rice or cauliflower rice for a simpler option.
