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

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)