Ethiopian-spiced Chicken is a traditional Ethiopian recipe for a classic dish of chicken wings that are boiled and finished by baking with onion, soy sauce, ginger and Berbere spice. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Ethiopian-spiced Chicken.
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This is a spicy chicken wing dish that combines chicken with soy sauce and the classic Ethiopian Berbere spice to create a spicy snack that would grace any barbecue.
Ingredients:
16 chicken wings with tips discarded (use these to make chicken stock)
1 onion, chopped
160ml dark soy sauce
1 tbsp Berbere spice
2 tsp freshly-grated ginger
Method:
Add the onion and chicken wings to a pan, cover with water, bring to a boil, reduce to a simmer then cover and cook for 20 minutes. Meanwhile whisk together the chicken wings, Berbere spice and ginger in a second saucepan and warm over medium heat.
When the chicken is ready drain the water (reserve this as the basis for a stock) and add the meat to the soy sauce mixture. Stir to coat the chicken wings evenly then arrange in a single layer on a lightly-greased baking tray (reserve the sauce).
Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 minutes or until the skins darken and become crispy. Baste every few minutes with the reserved sauce for additional flavour.
