Ethiopian-Inspired Pressure-Cooked Chicken and Teff Grain Bowl
A wholesome and vibrant Ethiopian-inspired grain bowl featuring tender pressure-cooked chicken seasoned with traditional Berbere spices, served over a bed of nutty teff grains, complemented by sautéed collard greens and spiced lentils. This recipe highlights seasonal produce and traditional Ethiopian flavors with accessible techniques for a balanced weeknight meal.
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Overview
This Ethiopian-inspired grain bowl combines tender pressure-cooked chicken infused with Berbere spice blend, nutty teff grains, sautéed collard greens, and subtly spiced lentils. The dish is a beautiful balance of protein, whole grains, and greens, bringing rich East African flavors to your table with approachable cooking methods perfect for weeknight dinners.
Why you’ll love it
- Quick, tender chicken cooked efficiently in a pressure cooker.
- Nutritious teff grain, a gluten-free ancient grain with a mild, nutty flavor.
- Layered Ethiopian spices for authentic flavor without complicated steps.
- Versatile meal bowl that’s healthy and colorful.
Ingredient notes
- Berbere spice: A warm, smoky Ethiopian spice blend including chili, fenugreek, and more — available at specialty stores or online.
- Teff grains: Tiny, gluten-free grains that cook quickly; rinse well before cooking to remove dust.
- Collard greens: Thick-leafed greens that hold up well to sautéing; can substitute with kale if preferred.
- Lentils: Brown or green lentils work best as they hold shape during cooking.
Serving & storage
Serve warm, layering the teff as a base with lentils, collard greens, and sliced chicken on top. Garnish with fresh herbs or a dollop of Ethiopian spiced yogurt if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stove or microwave, adding a splash of water to loosen grains if needed.
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Chef tips
- Make sure to rinse the teff grains thoroughly before cooking to remove any grit.
- Use boneless skinless chicken thighs for the best balance of tenderness and flavor.
- Adjust the Berbere spice amount to your heat preference; it can be moderately spicy.
- If you don’t have a pressure cooker, you can braise the chicken in a covered pot for about 30-40 minutes until tender.
- Leftover lentils and teff can be refrigerated and repurposed in salads or mixed bowls.
Ingredients
- 600 g (1.3 lbs) chicken thighs, boneless and skinless, cut into chunkschicken thighs
- 2 tbsp Berbere spice blendBerbere spice
- 1 tbsp vegetable oilvegetable oil
- 1 cup (170 g) teff grain, rinsedteff grain
- 2 1/4 cups (530 ml) water or low-sodium chicken brothwater or broth for teff
- 200 g (1 cup) brown or green lentils, rinsedlentils
- 4 cups (120 g) collard greens, ribs removed and choppedcollard greens
- 1 medium onion, finely chopped (about 150 g)onion
- 3 cloves garlic, mincedgarlic
- 1 tsp smoked paprikasmoked paprika
- 1/2 tsp ground cuminground cumin
- 1 tbsp tomato pastetomato paste
- 2 tbsp vegetable oil (divided)vegetable oil for cooking
- Salt and freshly ground black pepper, to tastesalt and pepper
- Fresh cilantro or parsley, chopped (optional, for garnish)fresh herbs for garnish
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Equipment
- pressure cooker (electric or stovetop)
- medium saucepan
- large skillet or frying pan
- wooden spoon or spatula
- knife and cutting board
- measuring cups and spoons
- colander
Nutrition per serving
- Calories540
- Protein38 g
- Carbs50 g
- Fat14 g
Step-by-step
Step 1
In a bowl, toss the chicken pieces with 2 tablespoons of Berbere spice and a pinch of salt. Set aside for 10 minutes to marinate.Step 2
Set the pressure cooker to sauté mode and heat 1 tablespoon of vegetable oil. Add the marinated chicken and brown on all sides for about 5 minutes. Remove chicken and set aside.Step 3
In the same pressure cooker, add the chopped onion and sauté until softened, about 3 minutes. Add garlic, smoked paprika, ground cumin, and tomato paste, stirring for 1 minute until fragrant.Step 4
Return the chicken to the pressure cooker and add 250 ml (1 cup) water or broth. Close the lid, bring to high pressure, and cook for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure carefully.Step 5
While the chicken cooks, combine teff grain and 530 ml (2 1/4 cups) water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until tender and water is absorbed, about 15 minutes. Remove from heat and let stand covered for 5 minutes.Step 6
In a separate saucepan, add rinsed lentils with 3 cups (720 ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until lentils are tender but not mushy, about 20 minutes. Drain any excess water.Step 7
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chopped collard greens with a pinch of salt and sauté until wilted and tender, about 7 minutes. Adjust seasoning with salt and pepper.Step 8
To assemble, divide cooked teff into bowls. Top with lentils, collard greens, and pressure-cooked chicken. Garnish with fresh herbs if desired and serve warm.
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