Chicken Khebessa (Ethiopian Roasted Chicken)

A traditional Ethiopian dish that combines roasted chicken with a rich, spicy sauce and flavorful spices.

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Ingredients

Meat and Poultry

• 1 whole chicken (3-4 lbs)
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground cayenne pepper

Spices and Seasonings

• 2 tbsp berbere spice mix (see note)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Sauces and Marinades

• 2 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil

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Chicken Khebessa Sauce

Mix the following:

• 2 cups chicken broth
• 2 tbsp niter kibbeh (Ethiopian clarified butter)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground cayenne pepper
• 2 cloves garlic, minced
• 1 tsp grated ginger

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Recipe Steps

1. Preparing the Spice Blend and Chicken

Combine cumin, coriander, cinnamon, cardamom, cayenne pepper, salt, black pepper, garlic powder, and onion powder in a small bowl. Rub the spice blend all over the chicken, making sure to get some under the skin as well. Let the chicken sit at room temperature for 30 minutes before roasting.

2. Roasting the Chicken

Preheat the oven to 400°F (200°C). Heat oil in a large Dutch oven over medium heat. Add the chicken and sear until browned on all sides, about 5-7 minutes per side. Transfer the chicken to a rimmed baking sheet and roast for 45-50 minutes, or until cooked through.

3. Making the Khebessa Sauce

In a blender or food processor, combine chicken broth, niter kibbeh, cumin, coriander, cinnamon, cayenne pepper, garlic, and ginger. Blend until smooth and creamy. Strain the sauce through a fine-mesh sieve into a bowl.

4. Serving the Chicken Khebessa

Slice the roasted chicken