Berbere-Spiced Chicken and Red Lentil Braise
DATE: October 01, 2026
- Time: 50 minutes
- Serves: 6
Featured product
Berbere Ann
Ethiopian Spice Blend
Berbere Ann Refill
Ethiopian Spice Blend
- 2.5 lb bone-in, skin-on chicken thighs, about 6 thighs
- Sea salt
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Berbere Ann Spice Blend
- 2 tbsp tomato paste
- 1 cup dried red lentils, rinsed
- 3 cups chicken stock
- 1 cup diced tomatoes, fresh or canned with no added sugar
- ½ cup olive oil cup pumpkin puree
- Fresh lemon juice, to finish
- Dollop of coconut cream, fresh cilantro or parsley, chopped, for garnish
Directions
- SEAR THE CHICKEN: Pat the chicken thighs dry and season generously with salt. Heat olive oil in a large Dutch oven or braiser over medium-high heat. Sear thighs skin-side down 6 to 8 minutes until deeply golden. Flip and sear 2 minutes more. Remove and set aside.
- BUILD THE SPICE BASE: Lower the heat to medium. Add onion to the rendered fat and cook 5 minutes until soft. Add garlic and ginger, cook 1 minute more. Add Berbere Ann and tomato paste directly to the pot and cook, stirring constantly, 2 to 3 minutes until the paste darkens and turns brick red and deeply fragrant.
- ADD LENTILS & LIQUID: Stir in the red lentils, chicken stock, diced tomatoes, and pumpkin puree, scraping up any browned bits from the bottom of the pot.
- BRAISE: Nestle the chicken thighs skin-side up on top of the lentils. Bring to a simmer, cover, and reduce heat to low. Cook 30 to 35 minutes until the chicken is cooked through and the lentils have broken down into a thick, creamy base.
- FINISH: Uncover, squeeze fresh lemon juice over the top, and taste for salt. Scatter with fresh herbs and serve straight from the pot.
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What's that one recipe that reminds you of your childhood? This is one of those recipes for me and I wanted to especially share it with you. It takes me back to the beginning of my love affair with cooking and music.
I remember the fragrant turmeric scent when my mother would make her signature Indo-Jamaican dishes. All the while, my dad would play his record collection in the background. I would watch in awe as scent and song blended magically in the air.
When I created the blends that make this Saffron Rice Pilaf and Chicken dish sing with flavor, those memories are exactly what I had in mind. The delicious harmony that has resulted from mixing our Here Comes the Yum spice blend and our Saffron and Winding Road salt blend will have you dancing around your kitchen.
It's my joy to share this signature recipe with you and I hope you spread the flavor with your friends and family!
Xoxo,
Spicy Sam
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