Ethiopian Chicken Recipe

Name: Ethiopian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Ethiopian Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian Chicken

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