Serves 6
45 min
Crispy Berbere Chicken
Recipe GLPRf5058fbf83ec02
Bone-in, skin-on chicken thighs seasoned with aromatic berbere spice blend and pan-roasted until the skin is golden and crispy. A flavorful, simple main course that's naturally dairy-free and naturally compliant with multiple dietary preferences.
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Ingredients
6 Bone-in, skin-on chicken thighs
2½ tablespoons Berbere spice mix
1 tablespoon Olive oil
Kosher salt
Directions
Pat the chicken thighs dry with paper towels to remove any excess moisture. This helps ensure the skin crisps during cooking.
In a small bowl, combine the berbere spice mix with a pinch of kosher salt. Mix well to distribute the seasonings evenly.
Rub each chicken thigh on both sides with the berbere spice mixture, making sure to coat the skin generously.
Heat the olive oil in a large, heavy skillet over medium-high heat until it shimmers.
Place the seasoned chicken thighs skin-side down in the hot skillet. Do not move them for 8–10 minutes to allow the skin to crisp and develop golden-brown color.
Flip the chicken thighs and reduce heat to medium. Continue cooking for 20–25 minutes, until the internal temperature reaches 165°F when measured in the thickest part of the meat without touching bone.
Transfer the crispy berbere chicken to a serving platter and let rest for 2–3 minutes before serving.
