Spicy Roasted Chicken Recipe #343918
Delicious roasted chicken spiced with Ethiopian chili pepper powder (berbere)
1½ hours | 30 min prep
SERVES 4
- 4 lbs whole chickens
- 1 teaspoon chili powder (Berbere)
- 3 tablespoons extra-virgin olive oil or vegetable oil
- 2 tablespoons dry wine or dry sherry
- 1/4 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 lemons or limes
- Remove fat; clean the chicken inside and outside with cold water; soak the chicken for 15 minutes with cold water, lemon or lime juice and a pinch of salt.
- Meanwhile, preheat oven to 400 degree.
- Mix the oil, chili pepper powder, wine, garlic, black pepper and salt;.
- Pat the chicken to dry; rub the chicken with some of the spiced mixture inside and outside.
- Put in the the rest of spiced mixture between the skin and the meat using thin flat wooden stick.
- Sprinkle oregano and basil all over the chicken.
- Tight the legs, tuck in the wings and place the chicken in the roasting pan breast up side; roast the chicken for 30 minutes; reduce the heat to 350 degree and continue roasting for another 30-40 minutes.
- Keep it outside for 10 minutes to settle before cutting.
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5 stars