No ImageChicken Drumsticks, Ethiopian Style

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  1. Jon

    I made these last year and they were terrific. I used hot paprika and a healthy dose of cayenne for a nice kick. Whole spices ground fresh for fenugreek, cumin, cardamom and clove. Cooled it down by serving them with a thin Bulgarian style yogurt. Great stuff.

    I wanted these last night but I was tired and used your method with some Baharaht Persian Spice Rub from World Market. It was different but the technique holds up well.


  2. Alja

    Can I give this recipe six stars? One of my go to’s. Always comes out so crazy tender and just spicy enough so that my 92-year old mom will eat it. Thanks for sharing!


  3. Corinne

    I love this recipe. I have never used Fenugreek before. The combination of these spices is warm and lovely. The fresh lime and a little naan for dipping ups the ante. I have made it several times and am making it today for a potluck! I want others to know what I know. Thanks for sharing!


  4. Natalie

    Hello! This sounds like such a delicious recipe. I would love to make this this weekend, but was wondering if the chicken should be bone in and skin on? Also, I noticed basting the chicken is mentioned at the top of the page, but didn’t see it mentioned in the directions, should the chicken be basted during the cooking or only at the end for serving? Thank you so much for your help, looking forward to making this!

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  5. A Sato

    Is there a way to make this without covering with aluminum foil? I’ve heard that it’s not safe. Can I just cook this uncovered or will it dry out the chicken?

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