Berbere Spiced Chicken

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.

Berbere Spiced Chicken
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 Click To Tweet

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

You can use any North African spice blend to make this dish your own
Recipe Category: Chicken
Makes enough for: 2 people
All Rights Reserved: Adapted from Ottolenghi Test Kitchen page 117


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


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
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