Berbere Chicken with Ethiopian Lentils

Name: Berbere Chicken with Ethiopian Lentils
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Moroccan, African
Ingredients: 1 cup French Green, Indigo or Beluga Caviar lentils (do not use a split lentil); 3 cups water; 2 cups diced onions; 5 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 cup diced carrot; 1 cup diced tomato; 2-3 tablespoons Berbere Spice Mix (see below); 1 teaspoon salt; 2 tablespoon olive oil; Fresh Italian parsley for garnish; 6 chicken thighs (skin-on); 2-3 tablespoons Berbere Spice Mix; olive oil; Kosher Salt; 3 tablespoons sweet paprika; 1 tablespoon red pepper flakes, ground plus more for extra spicy; 2 teaspoons cumin seeds or powdered cumin; 1 teaspoon coriander seeds or powdered coriander; 1 teaspoon cardamom seeds (shelled) or powdered cardamom; 1 teaspoon turmeric; 1 teaspoon salt; 1 teaspoon fenugreek seeds or powdered fenugreek; 1 teaspoon black peppercorns or freshly ground peppercorn; 1/2 teaspoon ground cloves; 1/2 teaspoon allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon cinnamon