Whole chicken marinated in berbere, garlic, and lemon then slow-roasted until the skin is crispy and the meat is juicy and deeply spiced.
Instructions
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1
Mix berbere, garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper into a thick paste.
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2
Rub the spice paste all over the chicken, inside and out, stuff the cavity with quartered onion.
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3
Marinate in the refrigerator for at least three hours or overnight for best flavor.
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4
Preheat oven to 190C, place chicken in a roasting pan, and roast for ninety minutes.
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5
Baste with pan juices every twenty minutes. The chicken is done when juices run clear and skin is deep reddish-brown.
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6
Rest for ten minutes before carving, serve with injera and a fresh salad.
Did You Know?
The deep red color of dorho tsire comes from berbere and is considered a sign of skilled cooking in Eritrean culture.
The Story Behind Dorho Tsire
Dorho tsire represents the festive side of Eritrean chicken cookery, distinct from the stewed tsebhi derho. This roasted preparation highlights the versatility of berbere as both a marinade and a dry rub. Chicken holds special significance in Eritrean culture, traditionally reserved for honored guests and important celebrations.
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