This berbere spiced chicken is an Ethiopian dish with a bit of a kick. The photographs do not do the meal any justice. It was extremely tasty and I will make this again.
Head straight on to the Recipe For ♥ Berbere Spiced Chicken ♥
Our credit cards have very astute fraud departments. But recently it has been frustrating rather than helpful. I purchase our electricity online via a third-party provider. It is extremely useful as our meter numbers are saved and I don’t have to enter them each time I buy power. I use the same website for our telephone bill and my cell phone account, as well as our municipal accounts. But for some reason, it was flagged as fraudulent and my card was blocked. This was not a problem when I was sitting in my office, and could have it cleared telephonically. But yesterday it became an issue. I met a friend for brunch and as is the norm, we split the bill. I prefer using Apple Pay as I don’t have to enter my pin into the credit card machine. But the sale was rejected.
Today’s inspirational recipe from Lavender and Lime ♥ Berbere Spiced Chicken ♥ #LavenderAndLime Share on X
I didn’t look why, which was a mistake on my behalf. Then I tried using the physical card and saw the message that there was suspected fraud. I had just cleared my card, and then used the suspect website, so the only explanation I could think of was that my account had again been flagged by using the site. Thankfully I have a debit card I could use and not resort to having to get my friend to pay for me. Not that she would have minded! But it meant another phone call to the bank to get the block lifted on my card. And hopefully this time the fraud department have successfully managed to ensure the third-party site doesn’t result in another suspected fraud issue. Does your credit card account have a good fraud reaction?
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Berbere Spiced Chicken
Ingredients
for the chicken
- 1 onion, peeled and roughly chopped
- 2 cloves garlic, peeled
- 30 g coriander, leaves picked, stalks set aside and leaves kept for the dressing
- 30 g honey
- 30 mls olive oil
- 15 mls berbere spice blend
- 15 mls tomato paste
- 7.5 mls apple cider vinegar
- salt and freshly ground black pepper to season
- 400 g carrots, peeled and thickly slices
- 1 x 400g tin chickpeas, drained
- 1 orange, juice only
- water to make up to 125mls with the orange juice
- 2 chicken thighs
- 2 chicken drumsticks
for the dressing
- 1 orange, segmented and chopped
- 15 mls apple cider vinegar
- 15 mls olive oil
- salt and freshly ground black pepper to season
Method
for the chicken
- Preheat the oven to 200° Celsius
- Place the onion, garlic, coriander stalks, honey, oil, spice blend, tomato paste and vinegar into a blender
- Season generously then blitz until smooth
- Place the blitzed mixture into a large roasting dish and layer the carrots and chickpeas over it
- Measure your orange juice and add enough water to make it 125mls
- Pour into the roasting dish and toss the ingredients to combine
- Place the chicken pieces on top, thigh pieces skin side up, season, then cover tightly with foil
- Place into the oven and cook for 30 minutes
- Remove the foil and cook for 40 minutes to brown the chicken
- Turn the oven off and leave to rest for 10 minutes before serving
for the dressing
- Place the chopped orange pieces into a bowl
- Roughly chop the coriander leaves then add to the bowl
- Add the vinegar and oil, mix to combine then season to taste
- Set aside for the flavours to mingle then serve on top of the chicken
View the previous posts on August 15:
- 2021: Another Life
- 2018: Guardian Peak
- 2016: Phyllo Pastry
- 2013: White Chocolate Pavlova
- 2012: The Collection, James Martin
- 2011: Tomato Chicken Curry
Whenever I see the word ‘berbere’ my heart double-flips as I know there is a delightful meal in sight ! Alright, I could be speaking of ‘baharat’ or ‘ras el hanout’ but am happy with the first . . . . shall repost in the morning and lrt ypu know . . .
Eha, I am thinking I need to make this again it was so good!
like you, I am a big fan of using Apple Pay for as many bills and payments as I can.
but when something goes wrong with the underlying card, it can be a pain to get things fixed…
Too true!
This is fabulous! I love everything you’ve put together here.
thank you Mimi 🙂
I’m not familiar with Ethiopian cuisine, so thus is interesting! And yes it’s not too easy to capture a stew and similar dishes, but regardless, this looks appetizing and tasty!
I’m not familiar with Ethiopian cuisine, so thus is interesting! And yes it’s not too easy yo capture a stew and similar dishes, but regardless, this looks appetizing and tasty!
Thank you Ben 🙂
how interesting about your power bill. i can’t imagine having to put in the meter numbers to pay for it. we just get the bill at the end of the usage period, and pay it! We have meter readers here who come out and read the meter for you! But saying that, i think our house is now done digitally, so the reader doesn’t come out to ours anymore. I have a question for you, and i hope it’s okay to ask : just curious, as i notice you write mom rather than mum (as we do here), and you say cell phone rather than mobile. I didn’t realise that you ‘spoke’ american english. Hope you’re not offended by my question. truly just curious. cheers sherry
Not offended at all! We speak British English here for some words, and South African English for others. And then there is American English for the newer words. I call my mother Mom, and called Dave’s mother Mum so as to not confuse the two haha. Some Aussie words are very confusing to us – like thongs! We call them Flip Flops and thongs are worn under your clothes 😉
yes it’s a wee bit funny with words. ‘Fanny pack’ for instance! Not a good idea to use that phrase here for instance 🙂 but saying that, I know our younger generations are very used to american words and phrases – sadly! Aussie english is nearly dead. and to my amazement, i see that the English now use american words too. that bloody Internet/social media!! I keep saying we have been well and truly colonised by the Americans in this century, but nobody cares…
haha, that phrase would also not go down well in South Africa!
not sure my comment went thru… I love chickpeas, and i think chicken thighs give great flavour in a dish. this sounds like a very tasty recipe.
I made a version of it again last night, with a rich tomato sauce, and it was really good!