Chicken Drumsticks, Ethiopian Style

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6
Servings

15m
Prep Time

105m
Cook Time

2h
Ready In

Recipe: #26283

June 19, 2017

Categories: Dinner, Main Dish, Poultry, Chicken, African, Budget-Friendly, Game/Sports Day, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Spices, Wings, Spicy, Kosher Meat more

recipe by:
lazyme

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recipe by:
lazyme

"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

Metric US

I've Tried It

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.