Chicken Drumsticks: Crispy dish for food lovers

            What makes this compound Ethiopian is the aroma mix, which is alleged berbere (ber-BERRY). I abstruse how to accomplish it from my bang-up at the aboriginal restaurant I anytime formed at, the Horn of Africa in Madison, Wisconsin.

              My boss, a boxy old Eritrean called Meselesh Ayele (Eritrea acclimated to be a arena of Ethiopia, and is now an absolute country), told me that berbere was the aboriginal curry, that the Indians affected the Ethiopians.

That was a accepted burden in the kitchen: Ethiopia invented everything, and the blow of the apple just affected it. They appear to be appropriate if it comes to coffee, but I’m not abiding I accept her on the back-scratch thing. What I can acquaint you is that berbere is absolutely a bewitched aroma mix: Think of the candied aromas of Moroccan aliment with a able-bodied bite of garlic and chile. No two berbere mixtures are the same, and cooks bouncer their abstruse mixtures with as abundant ability as Southerners bouncer their barbecue recipes.

How to make chicken Drumsticks:

Ingredients

3-4 pounds chicken legs, thighs or wings
2 Tbsp peanut oil, or melted butter (or ghee)
Salt
Lemons or limes for serving

Spice Mix:

2 Tbsp sweet paprika
1 Tbsp hot paprika, or 1-2 teaspoons cayenne
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon ground fenugreek
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

Method

1 Preheat oven to 325°. Coat the drumsticks in the peanut oil or melted butter, then sprinkle with salt.

2 Mix all the spices together in a small bowl. 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 legs covered for most of the time.

3 Sprinkle more of the spice mix over the drumsticks. You can use all of the spice mix, or stop whenever you want. The more mix, the spicier the chicken. Fold over the foil to seal up the drumsticks and bake for 90 minutes.

4 At 90 minutes, open up the foil packet to let the chicken continue to cook uncovered. Continue cooking for at least another 15 minutes, and as long as you like. I like the meat to almost fall off the bone on my drumsticks, so I cook uncovered for another 30-45 minutes.

5 To serve, baste with a little of the sauce that forms at the bottom of the pan, and use the rest to flavor some rice or flat bread. Squeeze some lemon or lime juice over the chicken right before you serve it. A green salad is a good side dish, too.

Yield: Serves 6-8.

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