6 skin-on chicken thighs
2 lbs. Lamb’s Supreme® gold mashed (M0011) prepared as directed, keep hot
1 lb. trimmed heirloom carrots (keep carrot greens)
Olive oil
Salt
Pepper
Gghee (clarified butter)
Berbere Spice Blend:
1/2 tsp. allspice
4 cardamom pods
1” stick cinnamon
3 cloves
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. cumin seeds
1/4 tsp. nutmeg
3/4 tsp. black pepper
1/4 tsp. ground turmeric
4 Tbsp. combination of pepper depending on taste and the strength of the chilies (dried chili flakes, paprika, cayenne)
1 Tbsp. salt
1 tsp. dried ginger
1 tsp. minced dried garlic
Directions:
- 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.
Berbere Spice Blend Prep:
- 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.
Chicken Prep:
- Preheat oven to 400° 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 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.
- 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).
- Keep warm.
Vegetable Prep:
- Rinse heirloom carrots, cut tops about 1” from top of carrot.
- Slice carrots in half lengthwise.
- In skillet heat 2 Tbsp. ghee and 2 Tbsp. olive oil in medium high heat.
- Place sliced carrots in skillet and sauté just until tender.
- Remove and gently sauté carrot tops until wilted.
Plate Assembly:
- 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. S
- Sprinkle plate with dry Berbere spice blend.