Recipes - Spice-charred Chicken with Toum
Toum goes best with grilled chicken. This recipe does have a light spicy lift to it with the Berbere paste. 'Garlicy' but great.
4 boned and skinned chicken thighs or breasts
4 dessertspoons Ground's Toum
For the spice paste:
2 cloves garlic crushed with 1/4 teaspoon salt
2 teaspoon Ground's Berbere
1 tablespoon olive oil
To make the spice paste, crush the garlic with the salt in a mortar and pestle until it turns to mush (this happens very quickly). Add the Berbere. Stir in the olive oil to make a fragrant paste. Use your fingers to rub the paste all over the chicken. Cover and refrigerate overnight to allow the flavours to permeate the chicken.
When ready to eat, preheat your barbeque or cast-iron grill pan till very hot (smoking). Cook the chicken for approximately 4-5 minutes on each side (or until done to your liking). Serve them straight from the grill with a wedge of lemon and a spoonful of Toum.