Ethiopian-Inspired Slow-Braised Chicken and Lentil Skillet Supper
A comforting skillet supper featuring tender slow-braised chicken thighs and hearty Ethiopian spiced lentils, enriched with seasonal vegetables like carrots and kale. This dish brings the warm, aromatic flavors of traditional Ethiopian cuisine in a simple, approachable weeknight recipe, balancing rich protein and nutritious legumes with familiar slow-braising technique.
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Overview
This Ethiopian-inspired slow-braised chicken and lentil skillet supper combines tender, juicy chicken thighs with deeply flavored lentils infused with traditional Ethiopian spices. Enhanced with seasonal vegetables like sweet carrots and nutrient-packed kale, the dish simmers slowly to meld savory spices and rich textures for a hearty, comforting meal perfect for weeknights or cozy dinners.
Why you’ll love it
- Authentic Ethiopian flavor with accessible ingredients and simple technique
- Slow braising ensures tender chicken and rich, flavorful lentils
- Balanced nutrition from lean protein, legumes, and seasonal vegetables
- One-skillet meal minimizes cleanup and maximizes flavor melding
Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs provide moistness and flavor during slow cooking.
- Lentils: Brown or green lentils hold shape well after slow braising; rinse before use.
- Ethiopian spices: Key spices include berbere (a chili and spice blend), smoked paprika, and ground ginger.
- Vegetables: Carrots add sweetness, kale adds earthiness and nutrition—can substitute with Swiss chard or spinach.
- Liquids: Chicken broth provides depth; canned diced tomatoes add acidity and richness.
Serving & storage
- Serve warm with injera, flatbread, or steamed rice for a complete meal.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave until steaming hot.
- Freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating.
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Chef tips
- Use bone-in skin-on chicken for the most flavorful and juicy results; boneless will cook faster but be less rich.
- If berbere spice is unavailable, substitute with a mix of chili powder, smoked paprika, garlic powder, and ground coriander for a similar flavor profile.
- For a vegetarian version, omit chicken and increase broth; add sautéed mushrooms for extra umami.
- Check seasoning before serving and adjust salt and pepper to taste.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg)
- 200 gbrown or green lentils, rinsed
- 2 mediumcarrots, peeled and diced
- 150 gfresh kale leaves, stems removed and chopped
- 1 mediumonion, finely chopped
- 4 clovesgarlic, minced
- 400 g (14 oz)canned diced tomatoes
- 500 mlchicken broth
- 2 tbspberbere spice blend
- 1 tspsmoked paprika
- 1 tspground ginger
- 2 tbspolive oil
- to tastesalt and freshly ground black pepper
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Equipment
- large oven-safe skillet or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories480
- Protein38 g
- Carbs35 g
- Fat18 g
Step-by-step
Step 1
Preheat the oven to 160°C (320°F). Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.Step 2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and brown for 5–7 minutes until skin is golden and crisp. Turn and brown the other side for 3–4 minutes. Remove chicken from skillet and set aside.Step 3
Reduce heat to medium. Add chopped onion and carrots to the skillet and sauté for 5 minutes until softened.Step 4
Add minced garlic, berbere spice, smoked paprika, and ground ginger to the vegetables. Stir well and cook for 1–2 minutes until spices are fragrant.Step 5
Add rinsed lentils, canned diced tomatoes with their juices, and chicken broth to the skillet. Stir to combine and bring to a simmer.Step 6
Return the browned chicken thighs to the skillet, nestling them into the lentil mixture. Cover the skillet with a lid or foil and transfer to the preheated oven.Step 7
Bake and braise slowly in the oven for 1 hour 15 minutes (4500 seconds), until chicken is tender and lentils are cooked through. Check occasionally to ensure liquid is simmering and not drying out. Add a splash of water or broth if needed.Step 8
Remove the skillet from the oven, carefully uncover, and stir in chopped kale. Allow the residual heat to wilt the kale for about 5 minutes before serving.
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