Berbere is an Ethiopian spice mix, made up from a large variety of spices of both warming, and sweeter fragrant flavours. It is available commercially already mixed, or you can make your own, or you can replace it with ras-el-hanout with a little chilli added, or a similar North African Spice mix.
This recipe is very adaptable. You can change the root vegetables included to whatever you have on hand, and swap the orange for lemon for a different flavour profile .
METHOD
- Preheat oven to Steam Combi level 2 or hot air with a medium level of steam 200C
- Put onion, garlic, coriander stalks, spices, tomato paste, honey and olive oil into a food processor and blend with 1/3 cup water and the juice of two of the oranges .
- Process ingredients till smooth
- Chop vegetables into 4cm pieces and place in an oven proof dish that will hold all of the chicken in a single layer.
- Add chickpeas and chicken pieces, then pour over the spice mix, turning the chicken so it is coated on all sides.
- Cut the third orange up into thin slices and tuck around the chicken pieces
- Bake for 40 minutes, then turn the chicken again to make sure it is all coated in the sauce .
- Return to the oven and cook for a further 15 or 20 minutes or until golden brown .
- Sprinkle with coriander leaves and serve with couscous, rice and or crusty bread .
1 large onion roughly chopped
6 cloves of garlic peeled
Handful of coriander stalks – keep leaves for later
3 T berbere spice or Ras-el-hanout
2 T tomato paste
2 T honey
2 T olive oil
1 large orange kumara
2 carrots
2 parsnips
1 can chickpeas- drained
8 chicken pieces, bone in skin on. (Thighs and drumsticks work well or chop up a chicken into serving sized pieces.
3 oranges
Salt and pepper
