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.
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
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