#berberespice

These Berbere Spice Chicken Wings are packed with flavor from the aromatic Ethiopian spice blend. They're perfect for a snack, appetizer, or even as a main course. The combination of warm spices with a hint of citrus makes them irresistibly delicious.

Ingredients: 12 chicken wings. 2 tablespoons Berbere spice blend. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the Berbere spice mix, olive oil, lemon juice, and salt in a bowl and mix them together. Toss the chicken wings in the bowl so that they are covered in the spice mix all over. Spread the chicken wings out on a baking sheet that has been lined with parchment paper. Turn the wings over halfway through the baking time of 25 to 30 minutes, or until they are cooked all the way through and crispy. Grab them from the oven when they're done and let them cool for a while before you serve them. Have fun with your chicken wings with Berbere spice.

Prep Time: 10 minutes

Cook Time: 25 minutes

This chicken curry based on Ethiopian food has a lot of flavor from the fragrant berbere spice mix and the creamy coconut milk. It is a hearty and comforting dish that is great for a cozy dinner.

Ingredients: 1 lb chicken breasts, cut into cubes. 2 tablespoons berbere spice blend. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon grated fresh ginger. 1 cup diced tomatoes. 1 cup chicken broth. 1/2 cup coconut milk. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onions and cook until softened, about 3-4 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant. Add chicken cubes and berbere spice blend, stirring to coat the chicken evenly. Cook chicken until browned on all sides, about 5-6 minutes. Add diced tomatoes and chicken broth, stirring to combine. Simmer uncovered for 15-20 minutes until chicken is cooked through and sauce has thickened. Stir in coconut milk and season with salt and pepper to taste. Garnish with fresh cilantro before serving. Serve hot over rice or with injera bread.

Prep Time: 15 minutes

Cook Time: 30 minutes