Slow-cooked chicken drumsticks coated in Ethiopian-style berbere spice.
Check out these Ethiopian chicken drumsticks fromHank Shaw!
The berbere spice mix is outstanding.
Elise Bauer
~Elise
This dish sounds a lot more exotic than it really is.
What makes this recipe Ethiopian is the spice mix, which is called berbere (ber-BERRY).
Meselesh’s berbere always had a healthy hit of cardamom and fenugreek, too.
Elise Bauer
Without those two ingredients, it just doesn’t smell Ethiopian to me.
Tinkering is not only allowed, but encouraged.
Low and Slow Is Best
Cook the chicken how you want.
Simple pleasures from a different time.
Coat the drumsticks with the peanut oil or melted butter, then sprinkle with salt.
Mix all the spices together in a small bowl.
In a large bowl, mix half of the spice mix with the chicken.
Sprinkle more of the spice mix over the drumsticks.
you could use all of the spice mix, or stop whenever you want.
The more mix, the spicier the chicken.
Fold over the foil to seal up the drumsticks.
Bake at 325F for 90 minutes.
At 90 minutes, open up the foil packet to let the chicken continue to cook uncovered.
Continue cooking for at least another 15 minutes, and as long as you like.
Squeeze some lemon or lime juice over the chicken right before you serve it.
A green salad is a good side dish, too.
