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Chicken Drumsticks, Ethiopian-Style
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Tender chicken drumsticks in zesty Ethiopian berbere spice, slow-cooked to perfection.
Ingredients:
  • 3 to 4 pounds chicken legs, thighs or wings
  • 2 Tbsp peanut oil, or melted butter (or ghee)
  • 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
Instructions:
  • Preheat the oven to 325°F.
  • Coat drumsticks with rich peanut oil or melted butter and sprinkle with a touch of salt.
  • Blend all the spices together in a small bowl, then combine half of the mixture with the chicken in a large bowl.
  • Prepare the chicken: Line a casserole dish with foil, ensuring there is enough to wrap the drumsticks. Arrange the drumsticks in the dish and generously sprinkle with the spice mix. Fold and seal the foil package with the drumsticks inside.
  • For optimal tenderness, bake the chicken at 325°F for 90 minutes. Then, uncover and cook for an additional 15-45 minutes until the meat is nearly falling off the bone.
  • To serve, drizzle the chicken with the savory pan sauce, then infuse some rice or flatbread with the remaining sauce. Just before serving, add a splash of fresh lemon or lime juice for brightness. Complement the dish with a refreshing green salad on the side.

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