Stranger Foods

Photograph of Berbere spiced chicken, carrots and chickpeas.

EthiopianBerbere spiced chicken, carrots and chickpeas

Serves 4-6 | Prep 20 mins | Cook 1 hr 10 mins

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.

Source: Ottolenghi Test Kitchen: Shelf Love

Ingredients

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Imperial

x0.5

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

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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.

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