Sunday morning, he took two of the lads to football training and I jumped out of bed knowing that food had to be got for their return and a decent dinner made as the twin girls had a football match later in the afternoon. No ordinary football match – a Senior County Final and a replay at that – so woe betide me if there were no food. (October 2018). Off I went, fitting in a yoga class and then a flit through the supermarket. On my return however they were back and my hero of a husband was already cleaning the kitchen with Niall having cooked for them all. They had polished off scrambled eggs and black pudding and there was no panic for me to cook. I didn’t mention that I had stopped off for a scone and a cappuccino in between the yoga and the shopping did I? It’s an official habit of mine now, a scone with Irish butter and a cappuccino. It’s usually accompanied by a catch up on my Instagram Feed and those stories can be very distracting!
This lack of time pressure made my foray into the kitchen so much more enjoyable. It is so much nicer to cook when you yourself are not starving and the masses are not persistently inquiring as to the nature of the dish and ‘when will it be ready?’
I had intended on a quick cook dish though and proceeded with my plan. Oven was preheated, vegetables quickly chopped and then tipped in a large baking dish with some berbere dusted chicken mini fillets.
Is Berbere new to you? It is to me. A recently discovered (by me!) Ethiopian origin spice blend similar to Ras El Hanout but with a really gentle warmth. I found it on the shelves of my local Dunnes Stores and have been using it for the past week or so and it’s going down well with everyone.
The Berbere baked chicken was accompanied by harissa spiced couscous with a little coriander mixed through and a good dollop of natural yoghurt spiked with lemon juice and topped with a sprinkling of Berbere for colour.
Baked Berbere Chicken:
You will need:
A few baby potatoes
1 red pepper
1 red onion
Olive oil or rapeseed oil
Mini chicken fillets 400-700g (judge by how many you want to feed!)
Berbere spice blend
Serve with couscous made with tsp harissa paste and some coriander
Natural yoghurt spiked with lemon juice and dusted with berbere.
Preheat the fan oven to 200C
Microwave the baby potatoes for 5 to 10 mins until easy to cut through
Cube the aubergine and courgette
Deseed and slice the red pepper
Peel and slice the red onion
Scatter the vegetables in the base of a large baking dish
Slice the par-cooked baby potatoes and scatter on top
Drizzle some oil over the vegetables and then mix them around
Place the chicken mini fillets on top of the chopped vegetables, drizzle with some oil and dust with berbere.
Cook in the hot oven for 25 to 30 minutes until the chicken is cooked through – turning the chicken over midway through cooking and dusting with a little more berbere.