Ingredients
- 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
Directions
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.
Featured image:
Sous vide chicken breast
by James @ flickr
Steps
1 Done | Start by preheating a water bath to 149 degrees F. |
2 Done | Season the chicken with celery salt, black pepper, celery seeds, parsley, dried onion flakes and the Berbere spice mix, |
3 Done | Place the chicken in cooking pouches and firmly close them. Place the cooking pouches in the water bath; Let it cook for 1 hour. |
4 Done | Take out the chicken from the cooking pouches and make sure to pat it dry. |
5 Done | 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. |
6 Done | Turn over the pieces of chicken and cook for another 3 minutes. enjoy! |
