Awaze chicken thighs


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




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


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

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