Berbere-Spiced Chicken & Lentil Power Skillet with Coconut Spinach

This fusion skillet brings fiery Ethiopian berbere spice to quick weeknight cooking. Tender chicken thighs and French lentils simmer in aromatic coconut milk with golden sweet potatoes, while fresh spinach adds vibrant greens. Perfectly balanced with 25g protein per serving and exotic flavors that'll transport your taste buds.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless chicken thighs (cut into 1-inch pieces)
• 2 tbsp Ethiopian berbere spice blend
• 1 cup pre-cooked French lentils
• 1 large sweet potato (diced 1/2-inch)
• 1 cup full-fat coconut milk
• 3 cups fresh baby spinach
• 1 red onion (thinly sliced)
• 2 tbsp coconut oil
• 1 tbsp tomato paste
• 1 lime (juiced)
• 1/4 cup chopped cilantro

Instructions

1. Toss chicken pieces with 1.5 tbsp berbere spice until fully coated.
2. Heat coconut oil in large skillet over medium-high. Sear chicken for 3 minutes per side until browned.
3. Remove chicken, add sweet potatoes and onion. Sauté 5 minutes until onions soften.
4. Stir in tomato paste and remaining berbere spice, cooking 1 minute until fragrant.
5. Pour in coconut milk and 1/2 cup water, scraping up browned bits.
6. Return chicken to skillet, add lentils. Simmer uncovered 12 minutes.
7. Fold in spinach and lime juice until wilted (about 2 minutes).
8. Sprinkle with cilantro and serve directly from skillet.

Chef's Note

Bloom berbere spice in oil for 30 seconds before adding liquids to maximize flavor depth. For extra heat, add 1/2 tsp cayenne with spices.

Make-Ahead Tips

Store cooled skillet mix in airtight container for 3 days. Reheat with splash of water to refresh sauce.

Substitutions

Butternut squash for sweet potatoes; kale for spinach; turkey for chicken