Stranger Foods

Berbere spiced chicken, carrots and chickpeas

Serves 4-6 1 hr 30 mins

1 hr 30 mins	Total
20 mins	Prep
1 hr 10 mins	Cook

Ethiopian

Berbere is an Ethiopian spice blend with quite a bit of a kick, so use a little less if you're not into heat. We use store-bought berbere spice, but you can also toast and grind your own homemade blend, especially if you have a well-stocked spice rack. We love this for being a complete meal in a tray, but wouldn't say no to a big ol' bowl of greens to eat alongside.

Ingredients

x0.5

Metric

Imperial

1 large onion, roughly chopped
6 cloves garlic, peeled
45 g fresh coriander, stalks and leaves separated and roughly chopped
2½ tbsp berbere spice (we recommend the Bart brand)
2 tbsp tomato paste
2½ tbsp runny honey, plus a little extra for drizzling
3 tbsp apple cider vinegar
90 ml olive oil
800 g carrots, peeled and cut into 4-5 cm lengths
2 tins chickpeas, drained
8 medium chicken thighs, skin on and bone in
2-3 oranges, 1 left whole and the rest juiced to get 100 ml
salt and black pepper

Instructions

°C

°F

Preheat the oven to 200°C fan.
Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, 1 tablespoon of vinegar, 4 tablespoons of oil, 1¾ teaspoons of salt and a good grind of black pepper into a food processor and blitz to a smooth paste.
Put the blitzed onion mixture, carrots, chickpeas, chicken, orange juice and 150 ml of water into a large roasting tin, roughly 34 cm x 26 cm in size, and toss everything together to combine. Arrange the thighs so that they're skin side up and slightly nestled on top, then cover the dish tightly with foil and bake for . Remove the foil and return to the oven for more, rotating the tin halfway through, or until everything is cooked through and nicely coloured. Set aside to settle slightly, about .
Meanwhile, peel and segment the whole orange and then roughly chop the flesh. Put this into a medium bowl along with the chopped coriander leaves, the remaining 2 tablespoons of vinegar, the remaining 2 tablespoons of oil and a pinch each of salt and pepper, and mix to combine.
When ready to serve, spoon the coriander salsa all over the top and serve directly from the roasting tin.

Berbere spiced chicken, carrots and chickpeas

Ingredients

Instructions

Ottolenghi Test Kitchen: Shelf Love