Berbere Spiced Chicken
You can use any North African spice blend to make this dish your own
Makes enough for: 2 people
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