Chicken Drumsticks, Ethiopian Style

6
Servings
15m
Prep Time
105m
Cook Time
2h
Ready In


"Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice. You can do this with chicken wings or thighs, too, but don't use breasts - they will dry out. A green salad is a good side dish, too."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (238.7 g)
  • Calories 419.6
  • Total Fat - 26.2 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 208.7 mg
  • Sodium - 434.1 mg
  • Total Carbohydrate - 4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 0.4 g
  • Protein - 40.8 g
  • Calcium - 39.2 mg
  • Iron - 2.8 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 325F. Coat the drumsticks in the peanut oil or melted butter, then sprinkle with salt.

Step 2

Mix all the spices together in a small bowl. In a large bowl, mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package; you will be cooking these legs covered for most of the time.

Step 3

Sprinkle more of the spice mix over the drumsticks. You can use all of the spice mix, or stop whenever you want. The more mix, the spicier the chicken. Fold over the foil to seal up the drumsticks and bake for 90 minutes.

Step 4

At 90 minutes, open up the foil packet to let the chicken continue to cook uncovered. Continue cooking for at least another 15 minutes, and as long as you like. If you like the meat to almost fall off the bone cook uncovered for another 30-45 minutes.

Step 5

To serve, baste with a little of the sauce that forms at the bottom of the pan, and use the rest to flavor some rice or flatbread. Squeeze some lemon or lime juice over the chicken right before you serve it.

Tips & Variations


No special items needed.

Related

Northwestgal

Excellent recipe! The warm spices blend together quite well and impart an exotic spiced flavor to the chicken. And the pan sauce kept the chicken so moist during the entire baking time. I used all chicken thighs (as it's all I had on hand and I wanted to try this dish immediately), but I'll make this again and use all drumsticks or maybe a combination of different chicken pieces. I thought perhaps using thighs (instead of legs) might require additional baking time, but it was done exactly in the time specified in the recipe. It was a fabulous dinner, and I can only imagine it will be fabulous no matter what chicken pieces I might choose to use when I make this again. I served it with a side of green peas and roasted potatoes, but it would be best with cooked rice to soak up some of the pan sauce, which I'll definitely do next time. Thanks for sharing another excellent recipe, lazyme. Made for Football Pool.

review by:
(17 Oct 2019)

Daily Inspiration

I marinated these drumsticks with the rub and let them sit in the fridge until cooking time. The result was a very flavorful, not too hot, tender chicken. We sampled some last night, but I'm going to de-bone the rest of the chicken to serve it with some injera bread and veggies.

(5 Aug 2017)

Susie D

Wow! What a great dish! This has been one of my favorite Culinary Quest 4 discoveries. Lots of intense flavor with more than just spicy heat made this a keeper. I used bone-in chicken breasts despite the dry meat warning and prepared this in a counter top oven, but we were satisfied with the results. Thank you for sharing this recipe!

review by:
(3 Aug 2017)