Directions

Berbere Spice Blend Prep: 

1. Dry roast in skillet; continually moving the spices with a spoon. 
2. Remove from heat when you can smell the aroma and the spices look lightly roasted. 
3. When the spices cool, grind it until fine.

Chicken Prep:

1. Preheat oven to 400° F.
2. Pat dry chicken.
3. Season all sides of chicken with salt and pepper.
4. Generously rub each piece of chicken with Berbere Spice Blend.
5. Heat 3 Tbsp. 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. 
6. Turn over and turn heat down to medium, searing for 2-3 minutes. 
7. Place in a 400° F oven until internal temperature reaches 165° F (10-15 minutes).
8. Keep warm.

Vegetable Prep:

1. Rinse heirloom carrots, cut tops about 1” from top of carrot.
2. Slice carrots in half lengthwise.
3. In skillet heat 2 Tbsp. ghee and 2 Tbsp. olive oil in medium high heat. 
4. Place sliced carrots in skillet and sauté just until tender.
5. Remove and gently sauté carrot tops until wilted.

Plate Assembly:

1. Place one chicken thigh on plate, add a small mound of mashed potatoes. 
2. Drizzle potatoes with ghee that has been seasoned to taste with the Berbere spice blend. 
3. Add serving of heirloom carrots to plate and garnish with wilted carrot greens. S
4. Sprinkle plate with dry Berbere spice blend.