Recipes Using Berbere

Berbere Chicken with Ethiopian Lentils Feasting At …

WebDec 3, 2022 · Instructions. Preheat oven to 400 F. Make the lentils: In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and …

Rating: 4.9/5(41)
1. Preheat oven to 400 F
2. In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and ginger in 2 tablespoons olive oil, until tender, about 5-7 minutes. Add 2-3 tablespoons Berbere Spice mix and sauté 2-3 minutes. Add 1 cup lentils, 1 cup diced tomatoes, 1 teaspoon salt and 3 cups water, and bring to a boil, cover, turn heat to low and let cook until tender, about 30 minutes. Uncover and cook off any extra liquid.
3. Pat dry the chicken and salt all sides with salt and pepper and generously rub each piece with Berbere Spice Mix. The more, the spicier.
4. Heat 1 tablespoon oil in a heavy bottom skillet, on medium-high heat, place chicken skin side down and sear until it is crispy and golden, about 6- 8 minutes. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 400 F oven until internal temperature reaches 165F (10-15 minutes)

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Berbere Spiced Chicken (Doro Wat Recipe) This …

WebApr 16, 2020 · Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown. Add …

Rating: 4.7/5(83)
1. Blitz the onions in a food processor until they are a chunky puree.
2. Cut the chicken thighs into 1-inch cubes. Toss the chicken with the salt and lemon juice in a bowl. Set aside.
3. Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown.
4. Add the garlic and ginger and stir for 30 seconds.

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Creamy Ethiopian Berbere Chicken Curry Get Inspired …

WebJan 6, 2021 · Prep all the ingredients before you begin cooking. Preheat a 9-10" skillet over medium-high heat. When the pan is hot, add 1 …

1. Prep all the ingredients before you begin cooking. Preheat a 9-10″ skillet over medium high heat. When the pan is hot, add 1 tablespoon of the avocado oil along with the chicken. Sauté until the chicken is beginning to brown and is mostly cooked, 4-5 minutes.
2. Remove the chicken from the pan and set it aside. Then add the remaining 1 tablespoon avocado oil to the pan along with the onion, garlic, and ginger.
3. Sauté over medium-low heat for 3-4 minutes, or until the onions are beginning to turn translucent. Add the berbere spice mix and stir to combine before adding the tomato sauce and coconut milk. Bring the curry to a boil, then reduce the heat and simmer until thickened and the flavors meld, about 10 minutes.
4. Add the chicken back to the pan along with the spinach. Pile the spinach over the top of the curry, and let the heat of it simmering wilt the spinach for about 1 minute before starting to mix it in. This helps the spinach not to go overboard!

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