Berbere Chicken with Tahini

Ingredients

Berbere Spice Mix

• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground fenugreek (or ½ teaspoon ground yellow mustard seeds)
• 1 teaspoon ground coriander
• ½ teaspoon ground ginger
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper, or to taste

Chicken

• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 (4-pound) pasture-raised chicken, spatchcocked (see Tips)
• 2 red onions, cut into 1-inch wedges
• 2 lemons, quartered
• ½ teaspoon freshly ground black pepper

Tahini Sauce

• 1/3 cup tahini
• 2 to 4 tablespoons lemon juice
• 1 garlic clove, grated
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup fresh cilantro leaves, for garnish

Step 1

Preheat the oven to 425°F.

Step 2

For the spice mix: In a small jar fitted with a lid, add all the ingredients and shake well until combined.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer the chicken to a platter along with the onions and lemon wedges. Drizzle with the tahini sauce, sprinkle with cilantro leaves, and serve.

Tips

To spatchcock a chicken, use kitchen shears to cut on either side of the backbone and remove it completely. Flip the bird over and push down to flatten it. You can also ask your butcher to do this.

Store remaining berbere spice mix in an airtight container in your pantry. Use it when roasting vegetables or marinating meat.

Nutritional Analysis Per Serving:

Calories: 760, Total Fat: 50g, Saturated Fat: 11g, Cholesterol: 190mg, Fiber: 5g, Protein: 64g, Carbohydrates: 13g, Sodium: 900mg, Sugars: 4g, Net Carbs: 8g

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