Berbere Spiced Chicken Sammiches Food

BERBERE SPICED CHICKEN "SAMMICHES"

Steps:

• Preheat oven to 375 degrees
• In a small bowl, mix the olive oil, Kosher salt, cumin, chives, garlic and 1/4 cup of Berbere. Pour over chicken in storage bag, seal shut and gently "massage" oil & spices into meat until thoroughly covered.
• Using another small bowl, blend the mayonnaise, 1/2 teaspoon of the Berbere seasoning and 1 teaspoon of Kosher salt until well-blended, cover with plastic wrap and set aside.
• Cover a shallow, rimmed baking pan with 2 layers of heavy duty aluminum foil and place a wire rack (or two, depending on pan size) over the foil so they are slightly suspended. Spray racks lightly with non-stick coating.
• Remove the chicken pieces from the storage bag and place on the wire racks, making sure to "tuck" the skin neatly underneath. Place in over and cook until done, approximately 50 minutes or as juices run clear when meat is pricked with a fork.
• Slice each of the Hawaiian sweet rolls in half and spread lightly with the mayonnaise mixture. Place a cooked chicken thigh on the roll and secure with a frilled toothpick. Serve warm!!

BERBERE SPICED CHICKEN BREASTS

Steps:

• Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
• Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
• Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.

BERBERE SPICED CHICKEN

Steps:

• Blitz the onions in a food processor until they are a chunky puree.
• Cut the chicken thighs into 1-inch cubes. Toss the chicken with the salt and lemon juice in a bowl. Set aside.
• Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown.
• Add the garlic and ginger and stir for 30 seconds.
• Add tomato paste and berbere spice and stir to combine. Reduce the heat to low and cook for 5 minutes., stirring often.
• Deglaze the pan with one cup of water. Let reduce for 2 minutes.
• Add chicken and 3/4 cup of water. Reduce heat and simmer until thickened and chicken is cooked to tenderness, about 10 minutes.