Dinner

Whole Roasted Chicken Thigh with Charred Onion, Berbere & Ethiopian Spiced Collards

Name: Whole Roasted Chicken Thigh with Charred Onion, Berbere & Ethiopian Spiced Collards
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (8 oz each); 3 tablespoons olive oil, divided; 2 large yellow onions, cut into 1-inch wedges; 2 tablespoons berbere spice blend; 1 cup chicken stock; ½ cup water; 1 tablespoon tomato paste; 8 oz fresh collard greens, stems removed, roughly chopped; 1 tablespoon unsalted butter; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon fresh lemon juice; Fleur de sel for finishing

Bone-in, skin-on chicken thighs roasted until mahogany-crisp, sitting atop blackened onions and braised in a warming berbere broth. Served alongside silken Ethiopian collard greens cooked with ginger and garlic. Pure soul food from the Addis highlands.

834cal 40gprotein 31gcarbs 61gfat 10min prep 35min cook 2serves

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