NEW RECIPES COMING SOON
Berbere Chicken Thighs
Ingredients:
4 bone-in, skin-on chicken thighs (or boneless, skinless if preferred)
2 tablespoons olive oil
2-3 tablespoons berbere spice blend (adjust to taste)
Salt, to taste
1 tablespoon garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon lemon juice (freshly squeezed)
1 cup chicken broth (or water)
Fresh cilantro or parsley, for garnish (optional)
Instructions:
Marinate the Chicken:
In a large bowl, combine the olive oil, berbere spice blend, minced garlic, grated ginger, lemon juice, and salt. Mix well to form a paste.
Add the chicken thighs to the bowl, coating them thoroughly with the spice mixture. Let the chicken marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
Preheat the Oven: Preheat your oven to 400°F (200°C).
Sear the Chicken:
In an oven-safe skillet or cast iron pan, heat a bit more olive oil over medium-high heat.
Add the marinated chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is crispy and browned. Flip the thighs and sear the other side for another 3-4 minutes.
Add Broth and Bake:
Pour the chicken broth (or water) into the skillet, ensuring the liquid surrounds the chicken (but doesn’t cover the skin).
Transfer the skillet to the preheated oven.
Bake: Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
Serve:
Remove from the oven and let the chicken rest for a few minutes.
Garnish with fresh cilantro or parsley if desired.
Serving Suggestions:
Serve the berbere chicken with injera (Ethiopian flatbread), rice, or a side of roasted vegetables.
Pair it with a simple salad or sautéed greens for a complete meal.
Improved Recipe for Classic Chocolate Chip Cookies
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1/2 cup chopped nuts (optional)
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes).
Add Eggs and Vanilla: Beat in the vanilla extract and one egg at a time, ensuring each egg is fully incorporated before adding the next.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Fold in Chocolate Chips and Nuts: Using a spatula, gently fold in the chocolate chips and nuts (if using) until evenly distributed.
Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 9-11 minutes or until the edges are golden brown but the centers are still soft.
Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to wire racks to cool completely.
Tips for Improvement:
Use Chilled Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
Experiment with Chocolates: Incorporate a mix of dark, milk, and white chocolate chips for added depth of flavor.
Add a Touch of Espresso: Mix in a teaspoon of instant espresso powder for a richer chocolate flavor.
Flaky Sea Salt: Sprinkle a little flaky sea salt on top of the cookies before baking for a sweet-salty contrast.
Storage: Store in an airtight container at room temperature for up to one week or freeze for up to three months.
This updated recipe ensures soft, flavorful cookies that are sure to impress. Enjoy!