4
30 minutes

Ingredients

Chicken thighs

  • 8 chicken thighs, (free-range, bone-in, skin-on)

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

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