Featured Ingredient:
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Berbere Spiced Chicken
Jean from Smith & Truslow
4
25 minutes
25 minutes
Ethiopian
Main Course
Add a little Ethiopian spice to your day with this Berbere spiced chicken. Chicken breasts are marinated in olive oil, red wine vinegar and our organic Berbere Spice, a warm blend of chili, fenugreek, ginger and cardamom, then roasted or grilled. It's one of the simplest recipes we make, with a complex, gently spicy flavor. Gluten-free, dairy-free and paleo.
Ingredients
- 2 tablespoons olive oil
- 1-1/2 pounds boneless chicken breasts
- 1 tablespoon Organic Berbere Spice
- 1 teaspoon red wine vinegar
Directions
- Mix olive oil, vinegar and Berbere Spice and pour over chicken.
- Massage the chicken until the marinade is evenly distributed and worked into the chicken.
- Let sit for 20 minutes.
- Preheat oven or grill to 400°.
- If roasting, place the chicken in a baking dish and roast for 20-25 minutes, depending on thickness, until the internal temperature reaches 165°F and the meat is no longer pink.
- If grilling, cook for 6-7 minutes per side, until the internal temperature reaches 165°F.
- Let rest 5 minutes before slicing. Serve with fresh vegetables or, for a traditional pairing, our Misir Wot (Ethiopian lentil stew).
Shop the spices in this recipe
USDA organic, third-party tested for heavy metals.
