Crispy Berbere Chicken
- 6 chicken thighs- bone in, skin on
- 2-3 tablespoons berbere spice mix (see recipe)
- 1 tablespoon olive oil
- kosher salt
- CRISPY BERBERE CHICKEN THIGHSrnrnPreheat Oven to 450FrnPat Dry ChickenrnSalt all sides of chicken.rnGenerously rub each piece with Berbere Spice Mix.rnHeat 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)
- BERBERE SPICE MIXrnrn3 T sweet paprikarn1 T red pepper flakes, ground plus more for extra spicyrn2 tsp cumin seeds or powdered cuminrn1 tsp coriander seed (or powder)rn1 tsp cardamom powder or 1 tsp cardamom seeds (shell off)rn1 tsp turmericrn1 teaspoon saltrn1 tsp fenugreek seeds (or powder)rn1 tsp black peppercorns or freshly ground peppercornrn1/2 tsp ground clovesrn1/2 tsp allspicern1/2 tsp ground gingerrn1/2 teaspoon cinnamonrnrnIf using whole seeds, lightly toast them on the stove top in a skillet for 2-3 minutes.rnGrind them using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.
- serves 6rnETHIOPIAN SPICED LENTILSrnrn1 Cup french green lentilsrn3 C waterrn2 cups diced onionsrn5 cloves garlic, mincedrn1 T fresh ginger, mincedrn1 cup diced carrotrn1 cup diced tomatorn2-3 T Berbere Spice Mix...see belowrn1 tsp saltrn2 T olive oilrnFresh Italian parsley
berbere spice mix, olive oil, kosher salt
Taken from food52.com/recipes/20214-crispy-berbere-chicken (may not work)