Roasted Chicken Thighs with Berbere Spice and Orange
Roasted Chicken Thighs with Berbere Spice and Orange
Ingredients
- 3 cloves garlic minced
- 2 teaspoons Berbere Spice divided
- 1 each orange zested then juiced (about 1 tablespoon zest and 1/3rd cup juice)
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 3- 3.5 lbs bone in skin on, chicken thighs (6 large thighs)
Instructions
- Combine the minced garlic, 1 teaspoon of the Berbere spice, the orange zest and juice vinegar, oil and salt in a container large enough to snugly hold the chicken.
- Place the chicken in the marinade, turning it a couple of times to coat each piece.
- Cover and place in the refrigerator for at least 1 hour, allowing to marinate. Turn the pieces a time or two while in the marinade. Can be held in the marinade up to 24 hours in advance.
- When ready to roast the chicken, preheat the oven to 375 degrees Fahrenheit.
- Place the chicken on a wire rack in a roasting pan*, skin side up. I do this because it elevates the chicken so it's not sitting in the chicken fat and juices. This gives a crispier skin.
- Sprinkle the chicken with the remaining 1 teaspoon of Berbere Spice, generously coating the skin side of the chicken.
- Roast the chicken in the oven for about 45 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the skin is crisp.
Notes
I served this dish with grilled zucchini and cous cous cooked with dried apricots, dried cherries and pistachios mixed in. I know this is not Ethiopian, and more Moroccan in flavor, but it some of the spices are similar in both cuisines and it worked well.