TFJ2O – Hospitality & Tourism Module 13 Ethiopian Cuisine

Ethiopian Roasted Chicken Serves 4

4 chicken leg quarters (legs with thighs) OR 1 broiler fryer chicken cut up

2-4 tbsp vegetable oil

1 tsp salt

1 tsp cayenne pepper

¼ cup diced red pepper

1 onion finely sliced

1 tomato peeled and diced

Heat 2 tbsp of oil in a skillet and brown the chicken. Add more oil if needed. Season the chicken with salt

and cayenne pepper. Arrange the chicken in a baking pan and sprinkle with red pepper, onions, and

tomatoes over top. Bake in 400 degree oven covered with tin foil for the first 20 minutes and then

remove and cook until golden brown (45 minutes to 1 hour).

Updated: Dec 08