I’m always open to new spices and spice blends. With my recent success using Moroccan spices to make chicken delicious, I was looking for other similar regional spices to try. So when I heard about Berbéré, I knew I had to try it.
It seems that this particular spice mix, probably like any good curry powder, varies greatly depending on where you get it. According to the place I purchased it from, it contains Cloves, Fenugreek, Ginger powder, Tellicherry Black Pepper, Cassia, Cardamom, Coriander and Pequin chilies. Though the blog that inspired me to make this dish, recipe here, offers up a formula to make your own blend, with spices like dried ginger, green cardamom, cloves, cinnamon, cassia, fenugreek, nutmeg, all-spice, black pepper, cardamom, coriander, adjwain, Cayenne, and paprika. Quite a difference. Either way, it is a truly unique blend of spices – spicy and sweet and savory all at the same time, and makes for a truly delicious flavor.
We didn’t use a whole chicken/hen for this, but rather had some whole chicken legs in the freezer (6 legs for $4 – can’t beat that! These are the joys of dark meat) that we used instead. And since you’re supposed to cut up the whole chicken anyway, it really didn’t make much of a difference.
Berbéré Roasted Chicken
Makes 4-6 servings. Recipe from Under the High Chair.
4 garlic cloves, chopped
3 Tablespoons Berbéré, ground
1 teaspoon salt
3 Tablespoons butter, melted
3 Tablespoons lemon juice
1 whole chicken, 3-4 lbs, or two plump Cornish hens
Preheat the oven to 375F.
Mix together the Berbéré, garlic, butter, lemon juice, and salt. Cut the chicken into its various parts and brush with spice mixture.
Peel onions and slice into thick slices. Place the onions on the bottom of a roasted pan and arrange chicken pieces on top.
Roast for about 1 hour. Baste occasionally with cooking juices.