Berbéré is to Africa what curry is to the Indies: a traditional and highly aromatic blend of spices. This traditional blend is inspired from our travels to Ethiopia. It is commonly used in stewed meats and poultry recipes.
- 3 Tbsp Ethiopian Berbéré, ground
- 4 cloves garlic, chopped
- 3 Tbsp melted butter
- 3 Tbsp lemon juice
- 1 tsp salt
- 1 3- or 4-lbs chicken
- 4 onions
Preheat oven to 375°F.
In a small bowl, combine Ethiopian Berbéré, garlic, butter, lemon juice, and salt.
Cut chicken into eight pieces. Brush with spice mixture.
Slice onions into thick slices.
In a broiler, place onions in bottom and chicken slices on top.
Roast for one hour. Baste occasionally with cooking juices.