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Berbere Spiced Chicken
(70)
Rate this recipe
Preparation
20 min
Cooking
1 h 10 min
Servings
4
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
See
Nutrition Facts
Categories
Ingredients
Berber Spice Mixture
2 teaspoons (10 ml) paprika
2 teaspoons (10 ml) ground ginger
2 teaspoons (10 ml) ground coriander
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) dried rosemary
1 teaspoon (5 ml) cracked black pepper
Chicken
1 chicken, about 3 lbs (1.4 kg), cut into 8 pieces (see note)
2 onions, peeled and quartered
3 carrots, peeled and cut into 1-inch (2.5-cm) pieces
1 large rutabaga, peeled and cubed
2 potatoes, peeled and quartered
1/2 cup (125 ml) olive oil
1 can 28 oz (796 ml) whole tomatoes, drained
Salt and pepper
Preparation
With the rack in the middle position, preheat the oven to 225 °C (425 °F).
Berbere Spice Mixture
In a small skillet over high heat, sauté all the spices for about 30 seconds or until they begin to brown. Immediately pour into a roasting pan to stop the cooking.
Chicken
In the roasting pan, add the chicken, onions, carrots, rutabaga, potatoes, and oil and toss to combine. Season with salt and pepper.
Add the tomatoes and roast for about 1 hour and 10 minutes or until the vegetables are tender and the chicken is cooked. Stir halfway through cooking. If desired, serve with couscous.
Note from Ricardo
To make even more savings, choose chicken legs or thighs.
Personal Note