Berbere Chicken with Tahini

Name: Berbere Chicken with Tahini
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 tbsp ground cumin; 1 tbsp smoked paprika; 1 tsp ground fenugreek; 1 tsp ground coriander; 0.5 tsp ground ginger; 0.5 tsp freshly ground black pepper; 0.25 tsp ground cinnamon; 0.25 tsp cayenne pepper; 2 garlic cloves, minced; 1 tsp kosher salt; 3 tbsp extra-virgin olive oil; 1 (4-lb) pasture-raised chicken, spatchcocked; 2 red onions, cut into 1-inch wedges; 2 lemons, quartered; 0.5 tsp freshly ground black pepper; 0.33 cup tahini; 2-4 tbsp lemon juice; 1 garlic clove, grated; 0.5 tsp ground cumin; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 cup fresh cilantro leaves

A spatchcocked whole chicken rubbed with a homemade Ethiopian berbere blend of cumin, cinnamon, and fenugreek, roasted over red onions and lemons and finished with a garlicky tahini sauce.

From The Young Forever Cookbook

Prep: 15 min
Cook: 1 h 15 min
Total: 1 h 30 min
Yield: 4 servings
Category: Main Course
Cuisine: Ethiopian

Nutrition (estimated)

per 1 plate

Calories: 610 kcal
Protein: 45 g
Fat: 44 g
Carbs: 10 g
Fiber: 3 g
Sugar: 3 g
Sodium: 720 mg

Ingredients

1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground fenugreek
1 tsp ground coriander
0.5 tsp ground ginger
0.5 tsp freshly ground black pepper
0.25 tsp ground cinnamon
0.25 tsp cayenne pepper
2 garlic cloves, minced
1 tsp kosher salt
3 tbsp extra-virgin olive oil
1 (4-lb) pasture-raised chicken, spatchcocked
2 red onions, cut into 1-inch wedges
2 lemons, quartered
0.5 tsp freshly ground black pepper
0.33 cup tahini
2-4 tbsp lemon juice
1 garlic clove, grated
0.5 tsp ground cumin
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper
0.25 cup fresh cilantro leaves

Chicken Tahini Cumin Fenugreek Cinnamon

Instructions

Heat oven to 425°F.
Spice mix: Combine all ingredients in a small lidded jar and shake well.
Chicken: Mash minced garlic with salt using the flat of a knife to form a paste. Mix paste with 1 heaping tbsp berbere spice mix and 1 tbsp olive oil. Rub generously over the chicken.
Place onions and lemon wedges in a cast-iron pan, drizzle with remaining 2 tbsp olive oil, and toss. Set chicken on top, sprinkle with pepper. Roast 15 min at 425°F, then reduce to 350°F and roast 1 hr more, or until internal temp reaches 165°F.
Tahini sauce: Whisk tahini, 2 tbsp lemon juice, garlic, cumin, salt, and pepper until smooth, adding ¼ cup water and more lemon juice as needed.
Transfer chicken to a platter with onions and lemon wedges. Drizzle with tahini sauce, sprinkle with cilantro, and serve.