Crispy One Pan Honey Garlic Ethiopian Berbere Chicken Thighs you say????? I like to give these delicious chicken thighs this wonderful name because there are so many flavors coming together to make a perfectly seasoned sauce with a crispy skin that makes the chicken that much more special.
Let’s start by talking about Ethiopian Berbere Season. This is a brightly colored spicy chili based season mix made of many seasoning including cardamom, coriander, cumin, turmeric, cinnamon, and ginger. It’s got a little kick to it, tread lightly when you start experimenting with this spice if you are sensitive to spicy foods. I used enough to give this dish a nice mild to moderate spice level. But then I used a wine honey mixture to make the sauce and cool down the spice level.
Then, there’s the skin. The skin…. It has a nice crispy crunch to it. This has to do with the quick sear and oven roasting cooking methods I use for this recipe. I always prefer a crispy skin on my roasted chicken so I sear the chicken skin side down, then roast it uncovered in the oven to keep the skin from getting soggy.
Last but certainly not least, I use one pan for this cooking process. I feel like I should give my dishwasher a break from time to time. Plus, I made this with quick prep in mind because I had took a few days off from the kitchen after I had to cook for this big catering event. I had met my quote of providing home cooked meals for the man of my house and I was getting the side eye. So I whipped this chicken up quickly cutting out the marinating time so there would be peace in the valley. I just seasoned the chicken well, chopped up the garlic, and mixed together some wine & honey together for the sauce. I think that’s a pretty easy prep using fresh ingredients.
Did I get the side eye after I paired this with rice and a salad? No ma’am I didn’t! My hubby said this was pretty good, and I didn’t even have to ask him how he liked it. Plus my kid even helped me out and did some hand modeling for me in the pictures.
Meal Planning Tip:
Serve with rice and a side salad to make this a quick meal prep.
Ingredients
- Chicken Seasoning:
- 4 whole chicken thighs with skin and bone
- 2 teaspoons Ethiopian Berbere Seasoning
- Fresh Cracked Black Pepper
- Kosher Salt
- Sauce Ingredients:
- 8 garlic cloves finely chopped or pressed in a garlic press.
- 1 cup dry white wine
- 1/8 cup pure raw honey
- ½ teaspoon Ethiopian Berbere Seasoning
- 1 teaspoon garlic powder
- Fresh Cracked Black Pepper
- Kosher Salt
Instructions
- Preheat oven to 375 degrees.
- Score the skinless side your chicken thighs by slicing slits into the chicken. This will help the season and the sauce permeate the meat.
- Season both sides of chicken liberally with salt, pepper, and Ethiopian Berbere Seasoning.
- In a medium bowl mix together the garlic, wine, honey, and Ethiopian Berbere Seasoning. Set aside.
- Heat a cast iron pan or oven safe pan on the stove top using medium high heat. Once pan is hot, add a drizzle of olive oil to the pan.
- Then, add the chicken (skin side down) into the pan. Cook the chicken for about 3 to 4 minutes or until the chicken gets a nice golden brown.
- Once the chicken browns, turn the chicken over in the pan. Turn the stove top heat off. Add the wine garlic sauce mixture to the pan.
- Place the pan in the oven (making sure to use oven mitts to transfer the pan so you don’t burn yourself).
- Bake the chicken for 35 to 45 minutes or until the internal temperature of the chicken is 165 degrees when a food thermometer is placed in the thickest part of the meat.
Notes
If there is too much oil in the pan once you have browned your chicken, remove the chicken from the pan then discard some of the oil before add the sauce mixture. Then, add the chicken back into the pan once the oil is removed.
Thanks for stopping by! Welcome to the Savory Spicerack! The place where I share recipes that fulfill my never ending cravings, and inspirations. If you want to get into more of the details of how this all started and who I am, just click the link for all the gossip!
Berbere is one of my favorite flavors. This looks so tasty!
It is so delicious isn’t it??? Thanks so much!
Hi Sharee! We missed you! We’ve been “offline” in the last months for a variety of reasons (all bad) but we’re back now, and we started using our social media accounts and visiting our favorite blogger friends like you:)
We hope everything is going great for you and your family and you guys are all OK.
Moving on to your recipe now: This one is delicious recipe we’d love to replicate at home. We’ll see how to prepare our own Ethiopian mixture, as we have all the ingredients you described and it sounds fantastic!
Thank you for another beautiful recipe sweetie!
Lots and lots of hugs,
Panos and Mirella
Oh my gosh! I missed you guys! I didn’t see recipes as I checked your page from time to time. I thought you may take summers off to regroup! Sorry you had some issues! We are ok over here! I am in school and doing some catering here and there! So happy to hear from you!
We’re so glad you guys are OK!:) Thank you for stopping by our blog as well!:) Off we go to check out your comment!
Big kiss!
Sure thing!
I am making this right now to take to a Ethiopian themed dinner and board game night. Thanks for the recipe. I am hoping it will be a big hit! Went to World Market and found the Berbere. J Beard
Yay! Hope you all enjoyed it! Hope game night was fun as well!