The long distance runners from Ethiopia inspired me to make Chicken Drumsticks, Ethiopian Style last week. The caramelized spices in the photo sold me. Eleven spices on the list, including fenugreek, packed a powerful punch. I used sesame oil vs peanut oil or ghee, but next time would incorporate the richer and more authentic ghee, or maybe a mix with peanut oil. I would also probably leave it in the oven longer to get a good black finish like the picture (though I discovered today the lower heating element failed, so maybe that's why I didn't get a complete crusting.
Next go around I'll get some berbere (hot sauce) from my Ethiopian or Eritrean colleagues, a little heat to dip the already spicy chicken in.
Picture from Simply Recipes
Tonight, eggplant parmesan with grilled chicken breasts, penne pasta and Mid's Italian Sausage (Navarre, OH) sauce sauce mixed with Romanian ajvar to raise the sweetness. Eggplant courtesy of Porky and Mishelle's garden.
Had to transfer from a sheet pan to a regular pan after the lower heating element crapped out! One more thing to fix, now.
A little heavy for a Summer night, but oh, so good! The sweet pepper in the ajvar mixed with the Italian sausage sauce was epicly good.