- 1 lb Chicken white meatbone-in, skin-on and fat trimmed
- 2 tablespoons Berbere spice mix
- 1/2 teaspoon Celery salt
- 1/4 teaspoon Ground black pepper
- 1/2 teaspoon Celery seed
- 2 tablespoons fresh Parsleychopped
- 1 teaspoon dried Onion flakes
- 1 tablespoon Olive oil
Ethiopian cuisine is one of the most exciting cuisines in the world. Indeed, Ethiopian food is distinctive and delicious, befitting an exceptional country with a cultural and culinary heritage that stands out.
One of the various features of Ethiopian cuisine is the fact that the food is well flavored with a mixture of varied spices and herbs, not extremely spicy and hot, but rather very well-seasoned.
Our recipe today is Ethiopian-style Berbere chicken that you will love! It’s not only easy but also incredibly delicious.
Sous vide chicken breast
by James @ flickr
Start by preheating a water bath to 149 degrees F.
Season the chicken with celery salt, black pepper, celery seeds, parsley, dried onion flakes and the Berbere spice mix,
Place the chicken in cooking pouches and firmly close them. Place the cooking pouches in the water bath; Let it cook for 1 hour.
Take out the chicken from the cooking pouches and make sure to pat it dry.
Heat the oil in a pan that is preheated over a medium-high heat. Once the pan is hot enough, place chicken skin side down and cook until is crispy.
Turn over the pieces of chicken and cook for another 3 minutes. enjoy!