Spicy Popcorn With Berbere Food

SWEET AND SPICY POPCORN

Steps:

• Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.

SPICY POPCORN

Steps:

• Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

SPICY POPCORN

Steps:

• Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
• Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.

BERBERE SPICE MIX (ETHIOPIAN)

Steps:

• Combine and whisk together all ingredients.
• Store in airtight container.

SPICY POPCORN

Steps:

• Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.

BERBERE SPICE BLEND

Steps:

• Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.
• Store in an airtight container, preferably glass.

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.

ETHIOPIAN SPICE MIX (BERBERE)

Steps:

• Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.

BERBERE SPICE CHICKEN WINGS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the paprika, salt, cayenne, fenugreek, ginger, onion powder, cardamom, nutmeg, garlic powder, cloves cinnamon, and allspice. Mix well.
• Save two tablespoons of spice mix. Set aside.
• Add the chicken drumettes to the bowl with the spice mixture and toss to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight.
• In a small bowl, combine the flour, baking powder, and cornstarch. Sprinkle the flour mixture over the marinated chicken. Toss them until well-coated.
• Preheat the oven to 425˚F (220˚C).
• Place the chicken on a wire rack set over a parchment paper-lined baking sheet. Bake them for 30-40 minutes or chicken is slightly browned.
• In a small saucepan, melt the butter. Once the butter is melted, add the reserved 2 tablespoons spice mix and stir to combine.
• Drizzle the spice butter mixture over the drumettes.
• Enjoy!

SPICY POPCORN

Steps:

• Put the vegetable or peanut oil in a pot suitable for popping corn.
• Warm the oil gently and place sliced habanero in the oil (be careful to wash your hands after handling, and don't touch your eyes or nose!) Stir occasionally for 3 minutes.
• Be careful not to heat the oil too much; the smoke from the oil will cause your lungs and eyes to burn.
• Remove the sliced habanero from the oil and discard.
• Pop your popcorn like you normally would in the spicy oil.
• Add your favorite popcorn condiments, such as melted butter, salt, cheese flavoring, or my favorite, butter flavored sprinkles, and enjoy!