Ethiopian Chicken

Name: Ethiopian Chicken
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

13 ingredients

8 steps

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

1

Preheat over to 325F, 160C or Gas Mark 3.
2

Coat the drumsticks or thighs in the peanut oil or melted butter.
3

Mix all the spices together in a small bowl.
4

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.
5

Sprinkle more of the spice on the drumsticks. You can use all of the spice mix or stop whenever you want.
6

Fold over the foil to seal up the chicken and bake for 90 minutes.
7

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.
8

To serve, baste with the sauce from the pan and squeeze some fresh lime juice of the chicken right before you serve it.