Dorho Tsire — Print Recipe — The Culinary Codex

Whole chicken marinated in berbere, garlic, and lemon then slow-roasted until the skin is crispy and the meat is juicy and deeply spiced.

Ingredients

1 Mix berbere, garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper into a thick paste.
2 Rub the spice paste all over the chicken, inside and out, stuff the cavity with quartered onion.
3 Marinate in the refrigerator for at least three hours or overnight for best flavor.
4 Preheat oven to 190C, place chicken in a roasting pan, and roast for ninety minutes.
5 Baste with pan juices every twenty minutes. The chicken is done when juices run clear and skin is deep reddish-brown.
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.