I was so excited last week when my friend, Mark Deal, shared a collection of his new spice blends with me. All of them were exotic or unique and I took it as a personal challenge to use them in some new recipes that would show them off properly.
After a little research, I decided to start with the Ethiopian Berbere blend. This elaborate spice blend layers hot peppers with spices westerners commonly use in sweet foods such as cinnamon, ginger, and allspice. The fragrance is amazing and I knew it needed to be in a recipe that could focus on that layered goodness without too much distraction.
In the end, I came up with these simple Honey Berbere Chicken Strips. I served them over a green tossed salad with Vidalia sweet onion vinaigrette. Oh my heavens! It’s like a party in your mouth!
2 lbs chicken tenderloin or chicken breasts sliced in half
1/2 stick butter, sliced
2 Tbsp Berbere seasoning
1/2 cup Honey
* I added a handful of almonds on top for added crunch.
1. Melt 2 Tbsp butter in the bottom of an oven safe skillet or Dutch oven.
2. Coat the chicken in the Berbere seasoning and place in the skillet.
3. Sauté until cooked on one side then turn over.
4. Drizzle honey over the top of the chicken evenly and spread remaining butter slices out evenly across the top.
5. Cover and bake at 350 for another 15 minutes. Uncover and bake 5 minutes.
Bake extra chicken and store in a freezer bag, frozen, for quick and easy meals on nights you are feeling rushed. Or, take it to work with you and eat with salad and fruit slices for a healthy meal so you aren’t tempted to grab cheap burgers on the run. Delicious!