Sweet and Spicy Roasted Chicken

A quick run through of one of my favourite roasted chicken recipes. This chicken will not disappoint with it’s sticky sweetness it’s perfect amount of spiciness.

Not only will the flesh be nice and succulent, the filling itself will be a joy to eat. Best served with a crisp salad and some roasted potatoes.

Sweet and Spicy Roasted Chicken

This recipe is a success with young and old. But if you do want to tone it down on the spiciness just substitute half of the Berbere spice with some smoked paprika.

Serves:

6 – 8 People

Time to Prepare:

45 min

Time to cook or cure:

1 hour

Serves:

Roasting

Serves:

6 – 8 People

Time to Prepare:

45 min

Time to cook or cure:

1 hour

Skills:

Roasting

Watch it step by step

Ingredients

The herb rub for the chicken

150 gr butter
2 tblsp. berbere spice mix (Ethiopean spice mix)
2 onions ( to be caramalized in the butter and then put aside in order to use for the filling)

The filling

(2 oranges, only the flesh, left from the syrup making)
1 teasp. salt
(the onions that are left from the rub infusion)

The syrup

balsamic vinegar, 1 cup
2 tablsp honey
1/2 tbsp salt
flesh of two oranges

The Tools

baking tray
1 saucepan
1 sieve
2 small mixing bowls
1 brush
cutting board
chef’s knife
spoon

Useful guidelines

Making your own Berbere Spice (2 cups)

½ cup ground dried chiles
¼ cup paprika
1 tablespoon cayenne
pepper
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon ground
coriander
1 teaspoon ground
cardamom
1 teaspoon ground
fenugreek
½ teaspoon garlic powder
½ teaspoon ground
cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground nutmeg

Mix these dry spices well and store them in a air tight container or jar.

Rubbing the chicken

Make sure to rub the chicken inside and out. If you would like to even go one step further you can rub the butter in between the skin and the flesh. Be careful not to break the skin.

Glazing the chicken

Be sure to check your chicken once you pop it back into the oven after the glazing no longer then 10 minutes after. The glaze contains a lot of honey and runs the risk of burning.

Directions

Simply follow these steps to make the perfect sweet and spicy roasted chicken:

STEP 1 :

Start by making the rub. Caramelise 2 roughly chopped onions in the butter.

STEP 2 :

Once the onions are caramalised, add two tblsp of berbere spice and let them toast for another minute. Then take it of the heat and strain the onions. Keep both elements for later use.

STEP 3 :

Now move onto the syrup. Peel and roughly chop up an orange without pips. Or remove pips beforehand. Preheat the oven to 180 degrees celsius ( 330 Farenheit).

In a little saucepan mix the flesh with 2 tblsp honey and 1 cup of balsamic vinegar and some salt. Boil the whole until a syrup is formed. This will take about 10 minutes.

STEP 4 :

Rub the chicken thoroughly with the butter you set aside. Be sure to cover it’s entire body and also rub the inside of the bird.

Step 5 :

Make the stuffing of the bird by straining the syrup. Mix the caramelised onions with the leftover orange flesh and season it with a little bit of salt. Use this mixture to stuff the bird. Once the bird is stuffed tie it’s legs together in order to prevent the stuffing from oozing out.

Step 6:

Lay the bird onto a baking tray and introduce some liquid. Water or white wine. The level of liquid should be about about 1/2 or 1.5 cm high.

Step 7:

First Bake at approx. 180C/ 330F for 50 minutes. Then glaze the bird with the orange syrup and put it back into the oven until the skin is sticky and caramelised. Voila, ready to serve!

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