If you never pay attention to my silly recipes and just read this blog for my crazy rantings about food, take my advice and make this recipe. I was shocked at how good it was and The CEO has been telling everyone who will listen about it. This didn't just turn out well, it turned out GREAT!
The first recipe was adapted from a recipe I found over at Simply Recipes. They called them Chicken Drumsticks, Ethiopian Style. I had to do some improvising because I didn't have all of the spices in the berbere mix on hand. Of course, there is no one recipe for a good Berbere spice mix so I figured I had free reign. The one thing that was probably a huge departure (and maybe an unfortunate one) is that I didn't have fenugreek and I had no idea where to go get it. So I used garam masala instead. I don't know if this made a HUGE taste difference but I do know that this was unbelievably delicious, so I am not complaining.
Without further ado, I give you Ethiopian(ish) Chicken Legs
Ingredients:
3 or 4 lbs of chicken legs. Leave the skin on
3 tablespoons melted ghee (you could use peanut oil but ghee is awesome)
salt and pepper
For the Berbere mix:
2 tablespoons paprika
1 teaspoon cayenne peppers
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground love
2 teaspoons garam masala
Directions:
First, combine the spice mix in a bowl and set it aside. Pre heat the oven to 325. Dry the chicken legs and then coat them in the melted ghee. Salt and pepper them on both sides.
Then, put all of the chicken in a bowl and mix it up with half of your spice mix. Coat those bad boys as well as you can.
Line a shalow baking dish with enough tin foil that you can make a packet. Put the coated chicken in, sprinkle a little more seasoning on top, and then seal it up in a little tin foil envelope. Bake for 90 minutes.
At the 90 minute mark, open up the packet, flip the chicken on its other side, and sprinkle with a little more spice. Leave the tin foil open and bake another 30 minutes.
Remove from the oven and then serve when cool. Make sure to drizzle some of the sauce from the bottom of the tin foil pouch on top.
Oh - Em - Gee
I can't tell you how good these are. They are completely low carb, nothing is going to spike your blood sugar, and I wish I had some right now. The CEO ate this everyday for lunch until it was gone. The dark meat chicken is perfect for this dish. I saved my leftover seasoning and will make this again and again.
Here is the finished product:
If you aren't a vegetarian, try this soon. If you are, try this seasoning on some tofu or something. It is that delicious.
NoM!
~ EK
Up Next: Chipotle Pintos
The first recipe was adapted from a recipe I found over at Simply Recipes. They called them Chicken Drumsticks, Ethiopian Style. I had to do some improvising because I didn't have all of the spices in the berbere mix on hand. Of course, there is no one recipe for a good Berbere spice mix so I figured I had free reign. The one thing that was probably a huge departure (and maybe an unfortunate one) is that I didn't have fenugreek and I had no idea where to go get it. So I used garam masala instead. I don't know if this made a HUGE taste difference but I do know that this was unbelievably delicious, so I am not complaining.
Without further ado, I give you Ethiopian(ish) Chicken Legs
Ingredients:
3 or 4 lbs of chicken legs. Leave the skin on
3 tablespoons melted ghee (you could use peanut oil but ghee is awesome)
salt and pepper
For the Berbere mix:
2 tablespoons paprika
1 teaspoon cayenne peppers
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground love
2 teaspoons garam masala
Directions:
First, combine the spice mix in a bowl and set it aside. Pre heat the oven to 325. Dry the chicken legs and then coat them in the melted ghee. Salt and pepper them on both sides.
Then, put all of the chicken in a bowl and mix it up with half of your spice mix. Coat those bad boys as well as you can.
Line a shalow baking dish with enough tin foil that you can make a packet. Put the coated chicken in, sprinkle a little more seasoning on top, and then seal it up in a little tin foil envelope. Bake for 90 minutes.
At the 90 minute mark, open up the packet, flip the chicken on its other side, and sprinkle with a little more spice. Leave the tin foil open and bake another 30 minutes.
Remove from the oven and then serve when cool. Make sure to drizzle some of the sauce from the bottom of the tin foil pouch on top.
Oh - Em - Gee
 |
| These are the legs pre-oven |
I can't tell you how good these are. They are completely low carb, nothing is going to spike your blood sugar, and I wish I had some right now. The CEO ate this everyday for lunch until it was gone. The dark meat chicken is perfect for this dish. I saved my leftover seasoning and will make this again and again.
Here is the finished product:
 |
| Its a little dark but oh so good |
NoM!
~ EK
Up Next: Chipotle Pintos
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