8garlic cloves finely chopped or pressed in a garlic press.
1cupdry white wine
1/8cuppure raw honey
½teaspoonEthiopian Berbere Seasoning
Fresh Cracked Black Pepper
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.
Cooking Tip: 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.