Crispy Berbere Chicken

Crispy Berbere Chicken

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Crispy Berbere Chicken

  • Serves
    6
Author Notes

Inspired from the book, Cutting for Stone, Crispy Berbere Chicken over Ethiopian Lentils is full flavored and fun to make. —feastingathome

Ingredients

  • 6

    chicken thighs- bone in, skin on


  • 2-3 tablespoons

    berbere spice mix (see recipe)


  • 1 tablespoon

    olive oil


  • kosher salt

Directions
  1. CRISPY BERBERE CHICKEN THIGHS

    Preheat Oven to 450F
    Pat Dry Chicken
    Salt all sides of chicken.
    Generously rub each piece with Berbere Spice Mix.
    Heat 1 T oil in a heavy bottom skillet, on medium high heat, place chicken skin side down and sear until is crispy and golden, about 8 minutes. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 425 F oven until internal temperature reaches 165F ( 10-15 minutes)

  2. BERBERE SPICE MIX

    3 T sweet paprika
    1 T red pepper flakes, ground plus more for extra spicy
    2 tsp cumin seeds or powdered cumin
    1 tsp coriander seed (or powder)
    1 tsp cardamom powder or 1 tsp cardamom seeds (shell off)
    1 tsp turmeric
    1 teaspoon salt
    1 tsp fenugreek seeds (or powder)
    1 tsp black peppercorns or freshly ground peppercorn
    1/2 tsp ground cloves
    1/2 tsp allspice
    1/2 tsp ground ginger
    1/2 teaspoon cinnamon

    If using whole seeds, lightly toast them on the stove top in a skillet for 2-3 minutes.
    Grind them using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.

  3. serves 6
    ETHIOPIAN SPICED LENTILS

    1 Cup french green lentils
    3 C water
    2 cups diced onions
    5 cloves garlic, minced
    1 T fresh ginger, minced
    1 cup diced carrot
    1 cup diced tomato
    2-3 T Berbere Spice Mix…see below
    1 tsp salt
    2 T olive oil
    Fresh Italian parsley

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