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Berbere Chicken, Cauliflower Rice,
Chunky Salad Raita

Quick evening meal, packed with nutrition and flavour.

August 9, 2017

Berbere Chicken, Cauliflower Rice,
Chunky Salad Raita

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Berbere Chicken

ingredients for four

roasted cauliflower rice
approx.700gm cauliflower
1 Tbsp extra virgin olive oil
½tsp salt flakes
chicken & spinach
30gm butter
700-800gm chicken thighs skinless, boneless
1-2 Tbsp bebere spice mix available from Herbies Spices
1 bunch spinach, washed and roots removed
20gm butter
salt and pepper
raita
200gm continental cucumber
125gm cherry tomatoes
20gm fresh mint
½tsp ground cumin
good pinch salt flakes
1 cup plain or greek yoghurt

method

  1. (Optional) place yogurt in sieve over bowl and set aside to drain for up to 24 hours to thicken.
  2. Pre-heat oven to 200º Line a large baking tray with non-stick baking paper.
  3. Remove leaves from cauliflower, discard. Cut stalk and florets into chunks. Place in 2 batches into food processor bowl. Process briefly to form ‘crumbs’ (rice). Add oil and salt and pulse a couple of times to combine. Spread out over prepared baking tray. Roast for 10 minutes.
  4. Meanwhile, place butter in small jug or bowl and heat in microwave to melt. Set aside to settle. Cut chicken thighs in half. Sprinkle generously with Bebere seasoning (see note).
  5. Place large frying pan over medium high heat. When hot pour in the clear yellow butter liquid (discard the bottom layer of the milky whey). Fry chicken for a couple of minutes, then turn. Repeat and when crusty and golden turn heat down to complete cooking.
  6. While chicken is cooking, make raita. Cut cucumber in half and remove seeds using a teaspoon. Cut flesh into 1½cm dice. Cut cherry tomatoes in half (or quarters). Remove leaves from mint stalks and chop. Place yoghurt in large bowl. Stir through cucumber, tomatoes and mint with cumin and salt. The salt will balance out the yoghurts sourness.
  7. Remove chicken from pan onto warm covered plate to rest.
  8. Finally cook spinach. Roughly chop spinach leaves and stalks. Re-heat chicken pan over high heat and add extra butter if pan is dry. Toss in spinach and allow to wilt for a few seconds before turning. Cook for a couple of minutes, until all leaves are wilted. Prop pan up to drain any water to ensure spinach is not dripping when served.
  9. Serve cauliflower rice with spinach alongside and chicken on top. Spoon over generous portion of raitia.

bebere spice mix

2tsp each of whole cumin and coriander seeds
1 tsp whole ajowan seeds and black peppercorns
3/4tsp whole fenugreek seeds
1/2tsp allspice berries
1tsp ground ginger
1/2tsp each of ground cloves and ground nutmeg
1/2 to 1tsp ground birds eye chilli (1 tsp or more will be very hot)
4tsp salt

Lightly roast whole spices. Grind coarsley in pestle and mortar or coffee grinder before adding the remainder of the components. © Ian Hemphill 2000 Spice Notes published by Macmillan
This will keep in a jar in a cool dark place for up to 4 months depending on freshness of spices used to blend. After storing for a while test the effectiveness of the spice blend by smelling, if the mix has no aroma, it will have no flavour.

cooks notes

  • We recommend Herbies spices Berbere which is available at many good food outlets in Perth. Check the website for stockists. Other brands may vary in heat. Herbies is quite mild.
  • No need to trim thighs of fat, if kept the meat will be moist and flavoursome.
  • Use chicken drumsticks or marylands bone in skin on in place of thighs. Slash each piece with a knife 4 to 5 times and rub with spice mix. Roast in moderate oven for 30 to 45 minutes, until cooked through.
  • Exchange spinach for any other green vegetable of your choice. Snow peas, sugar snap or green beans would all work well.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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