Ethiopian crispy Berbere spiced chicken thighs served with gold mashed potatoes drizzled with melted ghee seasoned with Berbere spice and roasted heirloom carrots garnished with carrot top greens. Berbere pronunciation: “bear-BEAR”
Chicken Prep: Preheat oven to 400 degrees F Pat dry chicken Season all sides of chicken with salt and pepper Generously rub each piece of chicken with Berbere Spice Blend Heat 3 tablespoons oil in a heavy bottom skillet, on medium high heat, place chicken skin side down and sear until it is crispy and golden, about 6-8 minutes. Turn over and turn heat down to medium, searing for 2-3 minutes. Place in a 400 F oven until internal temperature reaches 165 F (10-15 minutes). Keep warm. Vegetable Prep: Rinse heirloom carrots, cut tops about 1” from top of carrot Slice carrots in half lengthwise In skillet heat 2 tablespoons ghee and 2 tablespoons olive oil in medium high heat. Place sliced carrots in skillet and saute just until tender, remove and gently saute carrot tops until wilted. Plate Assembly: Place one chicken thigh on plate, add a small mound of mashed potatoes. Drizzle potatoes with ghee that has been seasoned to taste with the Berbere spice blend. Add serving of heirloom carrots to plate and garnish with wilted carrot greens. Sprinkle plate with dry Berbere spice blend.