Berbere spiced chicken & lentils
1
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A simple but delicious all-in-one dish that makes a satisfying meal that’s ready in under an hour. Berbere spice mix is a traditional ingredient in Ethiopian dishes.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Onion
1 large, finely chopped
Carrots, raw
1 medium, peeled and finely diced
Garlic
2 clove(s), finely chopped
Root Ginger
10 g, grated
Bart Berbere
25 g
Green or Brown Lentils, dry
200 g, rinsed
Tomato
2 large, diced
Vegetable stock cube
1 cube(s), 700ml
Chicken breast, skinless, raw
4 medium
Parsley, fresh
10 g, roughly chopped
Instructions
1
Mist a flameproof casserole with cooking spray and set over a medium heat. Add the onion, carrot, garlic and ginger, and cook for 5 minutes until the vegetables are starting to soften, adding a splash of water if the vegetables start to stick.
2
Add 2 tablespoons of the spice mix and cook for another minute. Add the lentils, tomatoes and stock. Bring to a boil, reduce the heat to low and simmer for 35 minutes until the lentils are tender and most of the liquid has evaporated.
3
Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken into a large bowl and scatter over the remaining spice mix, then season well and toss together to coat.
4
Mist a large, ovenproof frying pan with cooking spray and set over a medium heat. Add the chicken fillets and cook for 3-4 minutes on each side until golden. Transfer to the oven and cook for another 10-12 minutes, or until the chicken is cooked through.
5
Divide the lentils between bowls, top with the chicken and serve garnished with the parsley.
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