Ethiopian Chicken

SolightlyUK's Note:

Delicious combination of spices. You can use legs or thighs but breasts are not recommended. The meat falls right off the bone! I serve this with lemon couscous.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 3 -4 lbs chicken legs or 3 -4 lbs chicken thighs
• 2 tablespoons peanut oil or 2 tablespoons melted butter
• lime, quartered, for serving
• 2 tablespoons sweet paprika
• 1 tablespoon hot paprika (I used smoked)
• 2 teaspoons garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon ground fenugreek
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

Directions:

1. Preheat over to 325F, 160C or Gas Mark 3.
2. Coat the drumsticks or thighs in the peanut oil or melted butter.
3. Mix all the spices together in a small bowl.
4. In a large bowl mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package. You will be cooking these covered most of the time.
5. Sprinkle more of the spice on the drumsticks. You can use all of the spice mix or stop whenever you want.
6. Fold over the foil to seal up the chicken and bake for 90 minutes.
7. At 90 minutes open up the foil packet to allow the chicken to cook uncovered. Continue cooking for at least 15 minutes but I recommend longer, 30 - 45 minutes.
8. To serve, baste with the sauce from the pan and squeeze some fresh lime juice of the chicken right before you serve it.