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Berbéré Roasted Chicken

Berbere Roasted Chicken

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
4 onions

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.

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8 CommentsLeave a Comment →

  1. 1
    Posted On April 12, 2008 at 9:53 pm

    Moroccan food has become very popular these day and you can sure see why. I love the spices they use, so, fragrant and tasty! Nice recipe!


  2. 2
    Posted On April 13, 2008 at 6:20 pm

    I can just imagine myself digging into that fingers first… as if eating fried chicken… and licking away.

    Just kidding- I’m really rather obsessive about being clean while eating, but this does look absolutely worthy of having for dinner!


  3. 3
    Posted On April 13, 2008 at 7:25 pm

    We actually shredded it and ate it with a fork – mainly because we had to take off the skin, it was way too spicy! Shredded it’d be delicious inside a nice fresh pita or something, and much cleaner for sure!


  4. 4
    Posted On April 14, 2008 at 1:02 am

    I just made that spice blend from a recipe from Saveur! I was planning to make an Ethiopian chicken stew (also from the same issue). Now I’ll also have to try it on roasted chicken.


  5. 5
    Posted On April 30, 2008 at 9:31 am

    i know i sound like a mad stalker crazy dork – but i am so excited to find your blog… it was lonely out here in nashvilleland. and what you’re doing speaks to me. you mail order tooooo!!!


  6. 6
    Posted On May 21, 2008 at 10:40 am

    Oooh, that chicken looks divine!


  7. 7
    Posted On June 15, 2010 at 10:55 am

    Great blog, I share this blog with my friends. Hope to see more from you.


  8. 8
    Posted On June 19, 2016 at 10:36 pm

    I made this tonight…wow!!! Fantastic recipe! The onions really take it to a nice level! Thanks!


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