Roasted Ethiopian Chicken with Boudin Blanc
A flavorful and aromatic dish combining the spices of Ethiopia with the richness of French boudin.
Ingredients
- ●4 chicken thighsbone-in, skin-on
- ●2 tsp Ethiopian berbere spice
- ●1 boudin blanccasings removed
- ●3 cloves roasted garlicminced
- ●1 onionchopped
- ●1 gingergrated
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1 tsp black pepper
- ●1 sprig rosemaryfresh
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Season the chicken with berbere spice, salt, and black pepper.
- 3
Heat olive oil in a large skillet over medium-high heat. Sear the chicken until browned on both sides, about 5 minutes per side.
- 4
Transfer the chicken to a baking sheet and roast in the oven for 20-25 minutes, or until cooked through.
- 5
While the chicken is cooking, cook the boudin blanc in the same skillet over medium heat, breaking it up with a spoon as it cooks, until lightly browned and crispy, about 5-7 minutes.
- 6
Add the minced garlic, chopped onion, and grated ginger to the skillet and cook until the onion is translucent, about 3-4 minutes.
- 7
Stir in the chopped rosemary and cook for an additional minute.
- 8
To serve, slice the roasted chicken and serve with the boudin blanc mixture spooned over the top.
- 9
Garnish with additional rosemary and berbere spice if desired.