At Ginny’s Supper Club in Harlem, chef Marcus Samuelsson is known for his fried chicken, a recipe inspired by his Swedish grandmother and influenced by his African roots, with the use of berbere, an Ethiopian chile spice blend. This adapted version of his original has been simplified for the home cook.
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Berbere is available online at www.myspiceage.com.Recipe adapted from Moveable Feast with Fine Cooking.
Wanted to make this recipe after seeing on TV tonight but wasn't sure what to do at one point. I thought he fried chicken twice, but from the written recipe it says something about heating oven to 200 degrees but doesn't say what to do then. Would sure like to try this recipe, hope someone can enlighten me as what to do after heating oven.
I made this last night for when neighbors came over for dinner. I didn't have a thermometer, so I made sure to buy organic, free-range chicken so the pieces were not too big, and I used peanut oil as described and a very heavy dutch oven. I followed the recipe exactly, but left out the berbere because I didnt have any, and I didnt made the gravy because it sounded too heavy. The chicken was delicious. Perfect, in fact. Moist, tender, not too salty, just right. For sides we served steamed corn, dinner rolls made with buttermilk (using recipe from the book Peter Reinhart's Artisan Breads Every Day), and mesclun salad with veggies, goat cheese, and crispy garlic from epicurious.com. Yum.http://www.epicurious.com/recipes/food/views/Mesclun-Salad-with-Veggies-Goat-Cheese-and-Crispy-Garlic-51103600
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