Ethiopian Chicken Thighs

 Ethiopian Chicken Thighs

Ingredients: 6 chicken thighs with bones and skin. Salt, pepper and Berbere seasoning

Sauce: 6 cloves crushed garlic, 1 cup white wine, 1/4 cup honey, 1 tsp Berbere, 1 tsp garlic powder, 1/4 tsp salt and 1/2 tsp black pepper

Season the thighs. If a lot of excess skin, cut some of it off. Put in the fridge to marinate. 

Heat the sauce on a low heat in a saucepan for 15 minutes. 

Preheat oven to 350. Sear the thighs in canola oil 4 minutes per side. Put in oven for half an hour, add the sauce, cook ten minutes more and then broil for a couple minutes. 

ENJOY!!!!