Wednesday, October 6, 2010

Ethiopian Spice Crusted Chicken

This makes a fairly spicey coating. Delicious, but if you like milder flavors you may want to reduce the amount of spices (or increase the bread crumbs) to soften the flavor.

3/4 C bread crumbs
2 tsp cinnamon
1 tsp ginger
1 tsp cayenne
½ tsp cumin
½ tsp cardamom
olive oil
optional: lemon wedges

Combine bread crumbs and spices in a plastic baggie. Lightly brush chicken pieces with olive oil. Place chicken pieces in baggie with spiced bread crumbs; shake to coat. Bake in baking dish sprayed with non-stick coating at 350° (or fry) until chicken is completely cooked through and no longer pink.

Serve with lemon wedge garnish.

Serving suggestions: good with couscous, lentils, cucumber salad...

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