Ethiopian Berbere Chicken and Rice
Spicy Ethiopian Berbere-spiced Chicken and Rice dinner. The Spice and Tea Exchange, Blowing Rock, NC.
Equipment
- large cast iron skillet, or other oven-safe skillet
Ingredients
- 6 chicken thighs, skin-on, on-the-bone
- 3 1/2 teaspoons Berbere Spice Blend, divided, The Spice and Tea Exchange
- Sea salt or kosher salt, to taste
- Freshly-cracked black pepper, to taste
- 2 1/2 cups low sodium chicken stock, or vegetable stock
- 1/2 teaspooon smoked paprika, hot or mild, The Spice and Tea Exchange
- 1/2 teaspooon ground white pepper, The Spice and Tea Exchange
- 2 tablespoons ghee
- 1 tablespoon avocado oil, or other neutral, high-smoke oil
- 2 sweet onions, sliced into wedges
- 1 1/2 teaspoons garlic, finely minced, or grated on a Microplane/zester
- 1 1/2 teaspoons fresh ginger root, grated on a Microplane/zester
- 1 hot chile, sliced, optional
- 1 cup rice, Basmati, Jasmine, or other long grain rice, rinsed
- 1/4 cup cilantro, chopped
Instructions
- Preheat the oven to 375°F.
- Sprinkle both sides of the thighs with 2 teaspoons of the Berbere Spice Blend, salt, and pepper to taste. The Berbere does not contain salt, so you will need to salt the chicken thighs. Set aside.
- In a 1-quart glass measuring cup, add the stock, the remaining 1 ½ teaspoons Berbere Spice Blend, paprika, white pepper, and salt to taste (especially if you used unsalted stock). This mixture needs to taste very good since the rice will be absorbing its flavor. Set aside.
- Heat the ghee and oil in a large cast iron skillet or other shallow, oven-proof skillet/pan over medium-high heat.
- Lay the thighs, skin side down, into the skillet and brown the skin, approximately 3 to 5 minutes, depending on your pan and heat source. Turn the heat down to medium if the skin is burning. Some charring is fine.
- Turn the thighs over and brown for another 3 to 5 minutes. Remove them to a baking dish or platter.
- Turn the heat down to medium. Add the onions and cook until they are softened and caramelized (They don’t hold their shape and they’re darkened). This could take approximately 8 to 12 minutes.
- Add the garlic, ginger, and chile, and stir for about 20 seconds.
- Add the stock mixture and rice. Stir.
- Return the chicken thighs to the skillet, nestling them down into the mixture. Very carefully placed into the preheated oven.
- Bake for approximately 35 to 40 minutes, or until a probe digital thermometer inserted into the thighs reads 165°F and the rice is tender.
- Remove the skillet from the oven and allow it to stand for 10 minutes.
- Sprinkle with cilantro and serve very warm.
Notes
Check out my Lentils with Ethiopian Berbere Spice!
Ethiopian-spiced butter, Niter Kibbeh, is clarified butter that is infused with spices such as fenugreek, turmeric, black cardamom, and so much more! I didn’t use this in searing the chicken, but you certainly can! I chose to allow the Berbere Spice Blend from The Spice and Tea Exchange in Blowing Rock, NC to be more prominent.
Leftovers? Place in an airtight container in the refrigerator for up to three days.
The nutrition chart is only a guesstimate as a courtesy to you. If you need more accurate amounts, please, calculate for yourself.
Nutrition Facts
Ethiopian Berbere Chicken and Rice
Amount per Serving
Calories
476.57
% Daily Value*
Fat
28.25
g
43
%
Saturated Fat
8.61
g
54
%
Trans Fat
0.11
g
Polyunsaturated Fat
4.84
g
Monounsaturated Fat
10.62
g
Cholesterol
132.56
mg
44
%
Sodium
441.55
mg
19
%
Potassium
340.83
mg
10
%
Carbohydrates
28.94
g
10
%
Fiber
0.89
g
4
%
Sugar
2.1
g
2
%
Protein
24.22
g
48
%
Vitamin A
164.57
IU
3
%
Vitamin C
2.03
mg
2
%
Calcium
21.85
mg
2
%
Iron
2.42
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!