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!!!!
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