Crispy Berbere Chicken Thighs with Ethiopian Spiced Gold Mashed Potatoes
Ethiopian crispy Berbere spiced chicken thighs served with gold mashed potatoes
drizzled with melted ghee seasoned with Berbere spice and roasted
heirloom carrots garnished with carrot top greens. Berbere pronunciation: “bear-BEAR”
4 tablespoons combination of pepper depending on taste and the strength of
the chilies (dried chili flakes, paprika, cayenne)
1 tablespoon salt
1 teaspoon dried ginger
1 teaspoon minced dried garlic
Dry roast in skillet; continually moving the spices with a spoon. Remove from
heat when you can smell the aroma and the spices look lightly roasted. When
the spices cool, grind it until fine.
Preheat oven to 400 degrees F
Pat dry chicken
Season all sides of chicken with salt and pepper
Generously rub each piece of chicken with Berbere Spice Blend
Heat 3 tablespoons oil in a heavy bottom skillet, on medium high heat, place chicken
skin side down and sear until it is crispy and golden, about 6-8 minutes. Turn over
and turn heat down to medium, searing for 2-3 minutes. Place in a 400 F oven
until internal temperature reaches 165 F (10-15 minutes).
Rinse heirloom carrots, cut tops about 1” from top of carrot.
Slice carrots in half lengthwise.
In skillet heat 2 tablespoons ghee and 2 tablespoons olive oil in medium high heat. Place
sliced carrots in skillet and saute just until tender, remove and gently saute carrot tops
Place one chicken thigh on plate, add a small mound of mashed potatoes. Drizzle potatoes
with ghee that has been seasoned to taste with the Berbere spice blend. Add serving of
heirloom carrots to plate and garnish with wilted carrot greens. Sprinkle plate with
dry Berbere spice blend.