Berbere is an Ethiopian spice blend with a fair kick, (so, use less if you don’t like heat). This is a complete meal in a tray, but you could also serve it with some cooling yoghurt and basmati rice
INGREDIENTS Serves 4-6
1 large onion, peeled and roughly chopped (220g net weight)
6 garlic cloves, peeled and roughly chopped
45g coriander, stalks and leaves separated, and both roughly chopped
2½ tbsp BERBERE SPICE MIX
2 tablespoons tomato paste
2 tablespoons runny honey, plus a little extra to finish
3 tablespoons cider vinegar
90ml olive oil
Salt and black pepper
800g carrots, peeled and cut into 4-5cm lengths
2 x 400g tins chickpeas, drained
8 medium skin-on and bone-in chicken thighs
2-3 oranges – 1 left whole, the others juiced, to get 100ml
Heat the oven to 220C Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, a tablespoon of vinegar, four tablespoons of oil, a teaspoon and three-quarters of salt and a good grind of pepper in a food processor and blitz to a smooth paste
Scrape this into a large, roughly 34cm x 26cm roasting tray and add the carrots, chickpeas, chicken, orange juice and 150ml water. Toss everything together to coat and combine, then arrange the thighs skin side up on top, so they’re just nestled in the mix.
Tightly cover the tray with foil, bake for 30 minutes, then remove the foil and bake for 40 minutes more, rotating the tin once halfway, until everything is cooked through and nicely coloured. Remove from the oven and leave to settle slightly for about 10 minutes.
Meanwhile, segment the whole orange and roughly chop the flesh. Put this in a medium bowl with the coriander leaves, the last two tablespoons each of vinegar and oil, an eighth of a teaspoon of salt and a good grind of pepper, and mix to combine.
To serve, spoon the coriander salsa all over the top of the chicken and serve directly from the tray.
Original Recipe Yotam Ottolenghi Test Kitchen Shelf
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