Berbere spiced slow cooked chicken

Posted by petra08 on May 18, 2018 · 20 Comments 

Every now and then I come across a recipe or a flavour that I just know I have to make. When I came across the spice mix Berbere it sounded irresistable.

Berbere is an African, mainly Ethiopian spice mix that is complex, fragrant and delicious. It smells inticing in the jar and even more so when used in cooking.

 

I read the recipe and took a few weeks to think it over. I tried to imagine the spices together but in the end I was only convinced that it would be delicious.

I bought a chicken for Sunday dinner and apparently chicken and berbere is a perfect combination. I got up early to mix the spices as I wanted to slow cook the chicken. I found this recipe that I used as a base.

I replaced the dried basil with dehydrated wild garlic and I used slightly less nutmeg. I used the mild but fragrant Kashmiri chilli instead of a more fiery one as I didn’t want to overpower the blend of spices.

 

I had all of the spices in my cupboards and the first thing I did was to toast the whole spices.

 

 

Once toasted I let the spices cool down and then placed them in my spice grinder before mixing with the other spices. The house was smelling of warm spices and I couldn’t wait for dinner.

 

My berbere spice mix.

 

I had just seen a tip on a cooking program that you can wrap meat in clingfilm and cook low and slow. The cooking method is very simple and just requires patience.

 

Berbere spiced, slow cooked whole chicken

Preparation time 5 minutes 

cooking time 8 hours 

oven 90C or 194F

serves 3-4

Ingredients

• 1 whole chicken
• 2 tbsp Berbere spice mix
• 2 tbsp vegetable oil

Mix the spices and the oil and brush the chicken, inside and out with the mix.

 

 

Wrap the chicken in plenty of clingfilm, or cover tighthtly with tin foil.

 

 

Place the chicken in an oven proof tray and cook it for 8 hours.

Let the chicken rest for about 3 minutes before removing the clingfilm or the tin foil. I made myself wait for the chicken to rest before removing the clingfilm, I was so hungry and it smelt wonderful.

 

I stemed some greens, I didn’t want a heavy dinner after a few days of fairly rich food so French beans, sea kale and asparagus seemed perfect.

Once the vegetables were cooked I tossed them lightly in a little butter and added a sprinkle of flakey sea salt and chilli.

 

 

The spices had deepend in colour and the chicken was so tender it almsot fell apart.

 

 

I shredded the chicken lightly and spooned over the cooking juices.

 

 

As I was spooning the cooking juices Fred the lurcher came to check things out. Tempted by the smell of cooked chicken and spices he couldnt resist coming to say hello. He kept pointing his nose towards the meat, giving me meaningful looks and the message was very clear, “I would really like a bite of that chicken.”

 

 

I can never resist him so of course he got a piece and he happily left the kitchen after a little thank you nudge, always the charmer!

 

The berbere spice mix is complex and deep in flavour. It is as hot as the chilli powder you are using and it was even more exciting and delicious than I imagined.

 

I am bringing this to the lovely Angie’s Fiesta Friday, the best foodie party around! This week she is joined by the co host Diann Of Goats and Greens who brought super tempting refried beans to the party, I just love them!

 

 

 

 

 

 

 

 

 

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Filed under Asparagus, Chicken, French beans, Main course, Meat, Recipe · Tagged with Berbere spice mix, Berbere spiced chicken, Sea kale, Slow roast chicken