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Awaze chicken thighs

by GBC Kitchen
Item 1 of 1
★ ★ ★ ★ ★
(5.00)

A deeply delicious awaze spice paste is used to coat chicken thighs in this recipe, a delightfully simple dinner for spice-lovers. Awaze is fiery paste made from berbere, garlic and tej, a type of Ethiopian mead, but dry sherry makes a great alternative if you can't get your hands on any.

First published in 2018
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Ingredients

Metric

Imperial

Chicken thighs

Awaze paste

  • 40g of berbere
  • 1 tsp dried garlic granules
  • 1/2 tsp finely grated ginger
  • 2 tbsp of olive oil
  • 80ml of tej, (Ethiopian honey wine) or a dry sherry
  • lime juice, to taste
  • salt, to taste
SAVE RECIPE

Method

1
Begin by making the awaze paste. Mix together all the ingredients in a bowl, taste, and adjust seasoning with salt and lime juice
2
Pour the awaze paste over the chicken thighs and leave to marinate for at least 1 hour
3
Preheat the oven to 180°C/gas mark 4
4
Cook in the oven for 20 minutes, or until the juices run clear
5
Serve with the roasting juices drizzled over the top and lime wedges on the side
First published in 2018
GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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