Berbere spice is the flavor main-stay of Ethiopian cooking, a cuisine built around well seasoned meats and stews. This sasoning hails as a fiery, bright-red blend that tastes equal parts barbecue, curry, and Southwestern steak rub. Not only is our Berbere Seasoning perfect for stews, lentils and grains; it also makes an excellent dry rub for meats, not to mention a welcome companion to the tableside salt and pepper shakers! Try heating Berbere Seasoning briefly with oil, minced garlic, and onion this makes a great starter for chili or pulled pork.
Spice Talk Tip: Sprinkle a small amount of Berbere Seasoning into the cheese sauce of your favorite mac-n-cheese dish. The smoky, spicy change will blow your tastebuds away!
1. Preheat oven to 400 F. 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 Seasoning and sauté 2-3 minutes. Add 1 cup lentils, 1 cup diced tomatoes, 1 teaspoon salt and 3 cups water, bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
2. Pat dry, and salt and pepper all sides of chicken, then rub generous amounts of Berbere Seasoning on each piece. 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 400F oven until internal temperature reaches 165F (10-15 minutes).
3. Serve over a bed of black or red lentils, and garnish with fresh Italian parsley.