A blend of Ethiopian spices season berbere chicken and mung beans with rich, hearty, and heart warming flavors! This Berbere chicken with Ethiopian spiced mung beans is all about comfort, family, and entertaining. It’s one of my favorite Ethiopian recipes, and a dish that I love to make whenever I’m hosting a get together with family and friends. Berbere is an Ethiopian spice mix similar to curry as it’s just a blend of spices that you would find in the region. The combination of these spices hits you with a flavor that is so earthy and aromatic transporting you straight to East Africa!I love to use the berbere spice mix to season chicken, beef, and lamb. It also works well on “meatier” fish like salmon or tilapia! Not only that but the mix is great for seasoning lentils, beans, and stews! To pair with the berbere chicken I made Ethiopian Mung Beans that were seasoned with the berbere spice mix. The two together give such a deep and exotic flavor! While I was in the kitchen whipping up this dish; I was also sipping on the beer Estrella Jalisco; who is sponsoring today’s post!
Estrella Jalisco has been a legacy as one of the largest beer brands in Mexico for the last hundred years! Now launching in the U.S. they are introducing the authentic taste of Mexico with their light and refreshing beer.
Mexican culture is known to be beautiful, warm, fun, spontaneous and full of amazing foods, flavors, and music. I definitely see the similarities in my own African culture, and this beer is perfect on hot summer days or paired with hot, spicy food.
For a dish that’s warm, cozy, and inviting it also couldn’t be any easier to make. Once you’ve got all the spices down (you can always look for pre-packaged berbere spice mix) this berbere chicken is a breeze! Recipe below!
- 3 tablespoons smoked paprika
- 1 tablespoon ground red pepper
- 2 teaspoons cumin
- 1 teaspoon coriander seeds
- 1 teaspoon cardamom seeds
- 1 teaspoon turmeric
- 1 teaspoon fenugreek seeds
- 1 teaspoon freshly ground peppercorn
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 1 cup Mung Beans
- 3 cups water
- 1 medium sized onion, diced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 roma tomatoes, diced
- 3 tablespoons Berbere Spice Mix
- salt to taste
- 5 chicken thighs (skin-on) or any cut of chicken you choose
- 4 tablespoons Berbere Spice Mix
- olive oil
- Kosher Salt
- Lightly toast any WHOLE seeds on the stovetop in a skillet for 2 minutes. Grind all the spices together in a mortar and pestle or spice grinder. Set aside.
- Preheat oven to 400 degrees.
- Pat chicken dry.
- Rub each piece of chicken with a drizzle of olive oil.
- Season with salt and pepper, and then season each piece of chicken with the berbere spice mix. Make sure each piece of chicken is evenly coated with the spice.
- Heat 1 tablespoon of oil in a large cast iron 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. Remove from heat and finish cooking in the oven for 10-15 minutes.
- Heat a large pot over medium heat with some olive oil. Saute diced onion for 2-3 minutes until translucent, about 5-7 minutes. Add ginger and garlic and continue to saute just until fragrant, about 1-2 minutes.
- Add 3 tablespoons Berbere Spice mix and sauté for an additional 2 minutes. Add lentils, tomatoes, salt and 3 cups water, bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.