Ethiopian Chicken
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 -4 lbs chicken legs or 3 -4 lbs chicken thighs
- 2 tablespoons peanut oil or 2 tablespoons melted butter
- lime, quartered, for serving
- 2 tablespoons sweet paprika
- 1 tablespoon hot paprika (I used smoked)
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon ground fenugreek
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground cloves
directions
- Preheat over to 325F, 160C or Gas Mark 3.
- Coat the drumsticks or thighs in the peanut oil or melted butter.
- Mix all the spices together in a small bowl.
- In a large bowl mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package. You will be cooking these covered most of the time.
- Sprinkle more of the spice on the drumsticks. You can use all of the spice mix or stop whenever you want.
- Fold over the foil to seal up the chicken and bake for 90 minutes.
- At 90 minutes open up the foil packet to allow the chicken to cook uncovered. Continue cooking for at least 15 minutes but I recommend longer, 30 - 45 minutes.
- To serve, baste with the sauce from the pan and squeeze some fresh lime juice of the chicken right before you serve it.
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RECIPE SUBMITTED BY
SolightlyUK
United Kingdom
I am an American living in England. I am married to a Scottish man and we will remain here until he retires... probably another 10 years or so. I've been here nearly 4 years so far. I have been working for about a year as a trainer and training advisor for a large American company based in St Neots. I am getting to travel a bit with my job and absolutely LOVE to travel for pleasure.