Berbere Chicken




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1/2 cup [60 ml] extra-virgin olive oil

3 Tbsp berbere, store-bought or homemade (page 160)

1 Tbsp Soy or Worcestershire sauce

1 tsp cayenne

1 tsp minced garlic

½ tsp fine sea salt

4 large bone-in chicken thighs

1 bunch fresh thyme

2 fresh hot red peppers, such as Fresno or red jalapeños

½ large red onion, sliced 4 garlic cloves, sliced

Chopped fresh parsley, for garnish


In a small bowl, mix the oil with the berbere, cayenne, minced garlic, and sea salt, stirring well to combine thoroughly.

Put the chicken thighs in a shallow bowl and pour the marinade over them, turning to coat all over.

Cover and refrigerate for at least 4 hours or overnight.

When ready to cook, preheat the oven to 425°F 220°C].

Toss the thyme together with the whole peppers, onions, and garlic.

Spread these aromatics in a baking dish large enough to hold the chicken thighs in a single layer.

Roast, basting with the pan juices every 15 minutes or so, for 40 minutes, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F [75°C] and the skin is browned and crisp.

Garnish with the chopped parsley and serve with some of the pan juices spooned over all.




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