Ethiopian Chicken Berbere

Name: Hähnchen Berbere Äthiopien
Total time: 4 h
Ingredients: 30 g Berbere Gewürzmischung; 5 g Bockshornklee gemahlen; 10 g Paprika scharf; 10 g Knoblauch frisch; 6 g Ingwer gemahlen; 25 g Niter Kibbeh oder Butter; 17 g Salz

Spice MixPoultryHot SmokingMedium4-6 hrs74-76 °C125-145 °COak + Apple

Berbere is a traditional Ethiopian spice blend with fenugreek, coriander, chilli and a variety of aromatic spices. The chicken is marinated in a berbere paste and then hot-smoked to intensify the characteristic roasted flavours. Smoking with oak and apple wood complements the warm, complex spice notes of the berbere.

Ingredients(for 1 kg)

Berbere spice blend30 g

Ground fenugreek5 g

Hot paprika10 g

Fresh garlic10 g

Ground ginger6 g

Niter kibbeh or butter25 g

Salt17 g

Instructions

Prepare paste

15 minutes

Combine berbere, fenugreek, hot paprika, garlic, ginger and salt with melted niter kibbeh or butter to form an aromatic paste.

Marinating

12-24 hours

Rub chicken thoroughly with the berbere paste, working it under the skin as well. Cover and marinate in the refrigerator.

Smoking

4-6 hours

Preheat smoker with oak and apple wood to 125-145 °C. Smoke chicken until a core temperature of 74-76 °C is reached.

Resting

10 minutes

Remove chicken from smoker and rest covered for 10 minutes. Traditionally served with injera flatbread.

Pro Tip

Briefly toast the berbere paste in a dry pan before applying – this activates the essential oils and noticeably intensifies the flavour.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free