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
– Preheat oven to 375 degrees Fahrenheit. – Score the skinless side of the meat by slicing slits into the thighs using a knife. – Season each side of the poultry with the salt, pepper and Ethiopian seasoning. – In a small bowl mix together the garlic, wine, honey, and remaining Ethiopian 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. – Place meat skin side down in the cooking vessel. Cook for about 3 to 4 minutes or until it gets a nice golden brown.
– Once browned, turn the pieces over in the pan. Turn the stove top heat off. Add sauce mixture to the pan. – If using an oven safe pan, using oven mitts, place the pan in the oven. If you don't have an oven safe pan, put all the ingredients in a baking dish with the skin side up.
– Bake for 35 to 45 minutes or until the internal temperature is 165 degrees when a food thermometer is placed in the thickest part of the meat. – Remove pan from oven using oven mitts and serve.