– chicken thighs with skin and bone – Ethiopian Berbere Seasoning – Fresh Cracked Black Pepper – Kosher Salt ... Swipe up to see the full list!
– Preheat oven. – 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.
– 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.
– Bake 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.