What are the main ingredients in Berbere-style Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Berbere-style Chicken?

Calories: 833, Carbs: 70 grams, Fat: grams, Protein: 59.2 grams, Sugar: 29.4 grams, Salt: 1464 grams

How do I prepare Berbere-style Chicken?

THE HOST WITH THE ROAST: Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. SPICY CHICKEN: Return the pan to a medium heat with a drizzle of oil. Pat the chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste. SPICE & ALL THINGS NICE!: Plate up the spicy chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef! TANGY SALAD: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannellini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 30ml of olive oil. Mix until fully combined.

What should be prepared from my kitchen to make Berbere-style Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Berbere-style Chicken

Name: Berbere-style Chicken
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

Succulent chicken pieces are pan-fried and basted in an Ethiopian berbere spice, green olives & lemon zest. It shares a plate with a tangy cannellini bean & tomato salad and golden roasted butternut, then finished off with a sprinkling of fresh mint. Fragrant, flavourful & fab!

Berbere-style Chicken

with a tomato & cannellini bean salad

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Berbere Spice
Butternut
Cannellini Beans
Chicken
Free-range Chicken Pieces
Fresh Mint
Honey
Jalapeño Relish
Lemon
Lemons
Onion
Onions
Pitted Green Olives
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

THE HOST WITH THE ROAST
Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TANGY SALAD
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannellini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 15ml of olive oil. Mix until fully combined.
SPICY CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste.
SPICE & ALL THINGS NICE!
Plate up the spicy chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef!

Butternut - 250g
Onion - 1
Tomato - 1
Cannellini Beans - 60g
Jalapeño Relish - 15ml
Honey - 7,5ml
Lemon - 1
Fresh Mint - 4g
Free-range Chicken Pieces - 2
Pitted Green Olives - 25g
Berbere Spice - 15ml

Download the Recipe

Serves 2

THE HOST WITH THE ROAST
Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TANGY SALAD
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannellini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 30ml of olive oil. Mix until fully combined.
SPICY CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste.
SPICE & ALL THINGS NICE!
Plate up the spicy chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef!

Butternut - 500g
Onion - 1
Tomatoes - 2
Cannellini Beans - 120g
Jalapeño Relish - 20ml
Honey - 15ml
Lemon - 1
Fresh Mint - 8g
Free-range Chicken Pieces - 4
Pitted Green Olives - 50g
Berbere Spice - 30ml

Download the Recipe

Serves 3

THE HOST WITH THE ROAST
Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TANGY SALAD
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannellini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 45ml of olive oil. Mix until fully combined.
SPICY CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste.
SPICE & ALL THINGS NICE!
Plate up the spicy chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef!

Butternut - 750g
Onions - 2
Tomatoes - 3
Cannellini Beans - 180g
Jalapeño Relish - 30ml
Honey - 22,5ml
Lemons - 2
Fresh Mint - 12g
Free-range Chicken Pieces - 6
Pitted Green Olives - 75g
Berbere Spice - 45ml

Download the Recipe

Serves 4

THE HOST WITH THE ROAST
Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TANGY SALAD
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannelini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 60ml of olive oil. Mix until fully combined.
SPICY CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste.
SPICE & ALL THINGS NICE!
Plate up the spicy chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef!