Crispy One Pot Honey Garlic Ethiopian Berbere Chicken Thighs

• Produce

  • 1 tsp Garlic powder

• Condiments

  • 1/8 cup Honey, pure raw

• Baking & Spices

  • 2 Black pepper, Fresh cracked
  • 2 1/2 tsp Ethiopian berbere seasoning
  • 2 Kosher salt

• Beer, Wine & Liquor

  • 1 cup White wine, dry

• Other

  • 4 Whole chicken thighs with skin and bone

Found on savoryspicerack.com

Description

Ingredients

• Chicken Seasoning:
• 4 whole chicken thighs with skin and bone
• 2 teaspoons Ethiopian Berbere Seasoning
• Fresh Cracked Black Pepper
• Kosher Salt
• Sauce Ingredients:
• 8 garlic cloves finely chopped or pressed in a garlic press.
• 1 cup dry white wine
• ⅛ cup pure raw honey
• ½ teaspoon Ethiopian Berbere Seasoning
• 1 teaspoon garlic powder
• Fresh Cracked Black Pepper
• Kosher Salt

Directions

• Preheat oven to 375 degrees.
• Score the skinless side your chicken thighs by slicing slits into the chicken. This will help the season and the sauce permeate the meat.
• Season both sides of chicken liberally with salt, pepper, and Ethiopian Berbere Seasoning.
• In a medium bowl mix together the garlic, wine, honey, and Ethiopian Berbere Seasoning. Set aside.
• Heat a cast iron pan or oven safe pan on the stove top using medium high heat. Once pan is hot, add a drizzle of olive oil to the pan.
• Then, add the chicken (skin side down) into the pan. Cook the chicken for about 3 to 4 minutes or until the chicken gets a nice golden brown.
• Once the chicken browns, turn the chicken over in the pan. Turn the stove top heat off. Add the wine garlic sauce mixture to the pan.
• Place the pan in the oven (making sure to use oven mitts to transfer the pan so you don’t burn yourself).
• Bake the chicken for 35 to 45 minutes or until the internal temperature of the chicken is 165 degrees when a food thermometer is placed in the thickest part of the meat.