Crispy Ethiopian-Style Baked Chicken Recipe Is a Spice Rack's Dream by Donna John

Bone-in chicken thighs are one of my favorite ingredients. You can do so much with chicken thighs and a baking dish. New chicken thighs recipes are always on my radar, especially ones that are from a different part of the world. This crispy Ethiopian-style baked chicken recipe is a spice rack's dream. While the ingredient list looks long, all but two are spices that you probably already have in your kitchen. You may or may not have fenugreek.

What is fenugreek? NIH describes fenugreek as a "clover-like herb native to the Mediterranean region, southern Europe and western Asia. Its seeds, which smell and taste like maple syrup, have been used as a spice and a traditional medicine. Because of its maple-like flavor, fenugreek has been used as a flavoring agent in foods, beverages and tobacco." The herb may help with blood sugar levels, increase breast milk product and enhance testosterone levels, and that's just a few of the health benefits of fenugreek. It's an herb worth trying and adding to your spice rack.

To make this crispy baked chicken recipe you will need chicken thighs (or whatever chicken pieces you like best), butter or butter cooking spray and the following herbs and spices: sweet paprika, smoked paprika, garlic powder, ground ginger, ground cumin, onion powder, black pepper, fenugreek, ground cardamom and ground cloves. The chicken is coated in butter, seasoned with the herbs and baked until golden brown and crispy.

This spiced gluten-free chicken dinner is delicious with a fresh vegetable and a grain. I served mine with quinoa, southern buttered turnips and pickled red cabbage and onion. The perfect combination of flavors.

Cuisine: Ethiopian / African  
Prep Time: 5 minutes
Cook Time: 40 to 45 minutes (ovens vary)
Total Time: 50 to 55 minutes
Servings: 4

Ingredients

• 4 - 6 bone-in chicken thighs
• 1 tablespoon sweet paprika
• 1/2 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon fenugreek
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 2 tablespoons butter, melted, or butter cooking spray

Here's how to make it: 

1. Combine all the spices in a small bowl. Stir to combine.
   
2. In a baking dish, coat the chicken pieces all over with the melted butter or butter cooking spray (I used ghee cooking spray). Season the chicken with salt, to taste. You could alternately put the desired amount of salt into the seasoning blend. I like to sprinkle salt on the chicken itself. You could use whatever chicken pieces you like, even boneless, but that will affect cooking time.
   
3. Sprinkle the chicken all over, generously, with the seasoning mix. (I used all of the seasoning on my four chicken thighs.) Turn the chicken skin side up.
   
4. Cover the baking dish with a lid or aluminum foil.
   
5. Bake in a preheated 375-degree F oven for about 30 minutes. Remove the foil or lid and continue to cook another 10 to 15 minutes, or until the chicken is cooked through (165 degrees F internal temperature on a food thermometer).
   
6. Baste the chicken with the pan juices.
   
7. Serve the chicken with lemon wedges, if desired.
   

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