Berbere Chicken with Tahini

Name: Berbere Chicken with Tahini
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

Whole roasted spatchcocked chicken with Ethiopian berbere spice and tahini sauce. Berbere blend includes cumin, cinnamon, and fenugreek.

From The Young Forever Cookbook

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

Instructions

Preheat the oven to 425°F.
For the spice mix: In a small jar fitted with a lid, add all the ingredients and shake well until combined.
For the chicken: Place the minced garlic on the cutting board and sprinkle with the salt. Using the flat part of your knife blade, press the salt into the garlic continuously until a paste forms. Transfer the garlic to a small bowl and mix in 1 heaping tablespoon of the berbere spice mix and 1 tablespoon of the olive oil. Rub the paste generously over the chicken.
In a large cast-iron pan, add the onions and lemon wedges. Drizzle with the remaining 2 tablespoons olive oil and mix well. Place the chicken on top and sprinkle the pepper all over. Roast in the oven for 15 minutes. Reduce the heat to 350°F and continue roasting for 1 hour, or until the internal temperature of the chicken reaches 165°F.
For the tahini sauce: In a small bowl, combine the tahini, 2 tablespoons lemon juice, the garlic, cumin, salt, and pepper. Whisk until smooth, adding ¼ cup water and more lemon juice if necessary for seasoning and desired consistency.
Transfer the chicken to a platter along with the onions and lemon wedges. Drizzle with the tahini sauce, sprinkle with cilantro leaves, and serve.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

Arachidonic Acid
From: Chicken
Phosphate Additives
From: Chicken
Salicylic Acid
From: Cumin
Antioxidants
From: Cinnamon
Coumarin
From: Cinnamon

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

DNA Damage
Protects against · via Cumin
Colorectal cancer
Reduces risk of · via Salicylic Acid
Cancer
Protects against · via Salicylic Acid
Menopause symptoms
Improves · via Fenugreek
Low Testosterone
Improves · via Fenugreek
High cholesterol
Improves · via Fenugreek
Cardiovascular Disease
Improves · via Fenugreek
Sexual Dysfunction
Improves · via Fenugreek
High blood sugar
Improves · via Cinnamon
Type 2 diabetes
Reduces risk of · via Cinnamon
Age-Related Hearing Loss
Protects against · via Antioxidants
Stroke
Reduces risk of · via Antioxidants
Esophageal Cancer
Protects against · via Antioxidants
Aging
Protects against · via Antioxidants

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