This spicy Berbere dish from the Land of 13 Sunshine's is packed with big flavours and green goodness. Perfect for a quick midweek meal, or a Friday night family feast.
SERVES: 2
PREP TIME: 5 minutes
COOKING TIME: 35 minutes
Berbere Chicken and Potato Traybake Recipe*
*Adaptable recipe for Vegetarian & Vegan diets
You will need...
Ingredients
2 tablespoons of Great Northern Spice Ethiopian Berbere Seasoning
4 chicken legs or thighs
2 tablespoons olive oil or rapeseed oil
2 teaspoons garlic paste/purée
350g new potatoes, cut in half
1 tbsp honey
150g fresh spring greens, chopped
120g green beans
8 stalks of tenderstem broccoli
2 spring onions, sliced
2 handfuls of spinach (stalks removed)
Veggie option...
Swap chicken with butternut squash and chickpeas
Add wilted spinach.
How to cook
Prep the potatoes by adding them to a pan of cold salted water, then bring to the boil. Cook for 7 minutes, then drain and leave to dry.
In the oven on 180℃, heat the oil in a large roasting tin/tray for 2 minutes. Then add the chicken skin-side down and roast for 5 minutes to crisp up.
In a small bowl, mix the garlic, honey and half a tablespoon of our Ethiopian Berbere Seasoning.
Turn the chicken over and sprinkle over the remaining 1.5 tablespoons of the Berbere mix. Add the potatoes to the roasting tin, mix everything together, then roast for 15 minutes.
Add the green beans and broccoli, then drizzle the honey and Berbere mix over and roast for 10 minutes more.
Soften the spring greens in a colander by pouring over a kettle of freshly boiled water, then add to the roasting tin with the spinach and cook for 3 minutes more.
Once done, serve to a plate and sprinkle over the spring onions, and enjoy!
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