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    Posted: 24 October 2010 at 12:56
A couple weeks ago, Mrs Rivet decided to try a variation on our famous super-wings we enjoy during football season. She had me make up a nice fresh batch of Ethiopian Berbere Paste, which I did last sunday and you can see how it's done on the link.
 
Then she took a couple bags of chicken drumettes, mixed the berbere paste with some extra water to make a thick marinade and put the chicken in with it in a 2 gallon ziploc to marinate for 2 days. A couple-three times a day, she'd turn the bag over and give the birds a quick massage.
 
A bit ago, just after her sourdough rolls went in to bake, she put out the drums on the roasting pan. Wow did they smell good, and look pretty! Mrs Rivet is not only beautiful but cooks really well too!
 
The deep rich spicy scent of berbere wafted up from the chicken and gave it a beautiful deep color. Berbere is not "hot" in the spicy sense, but it is spicy. 
 
They're going into the oven at 350 for about 40 minutes or so. This will have to go by sight, she says. At this 40 minute point, they will get rotated (so both sides brown nicely) and then back in for another 20 minutes or so. So far this promises to be a delicious take on an Ethiopean staple.
 
(later)
 
After 40 minutes at 400F, out came the pan for the drumettes to be turned over, then back up to the top rack in the oven for another 40 minutes or so and they were done! We made frozen onion rings to go with them too.
 
The berbere spice just blossoms like a flower with a shot of citrus and the lime juice squirted over the chicken sure took it to the next level! A bit of fresh cilantro as garnish-and-munch went well with the flavors of the chicken. The meat absorbed all the flavors over the two days of marinade, so we got flavor in every bite. I rolled a longer piece of cilantro around a drum and not only was that pretty but tasted good too. Also, put a dollop of sour cream on at the last minute, just to see how that went. Not bad at all....just bland. I think plain yoghurt would have been tastier and more in keeping with the region's food....but I didn't have any. No worries.
 
Overall, a definite "make-again" recipe, we both agreed. Next time, this is going over the barbecue grill, over a nice wood fire. Didn't do it this weekend 'cause of the threat of rain...which never came. No matter, this was an outstanding take on some old world cooking.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Posted: 24 October 2010 at 20:52
sounds good mate

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2010 at 02:40
Congrats to you and the missus for such an interesting take on good old wings! Now I don't know what recipe to try first....this one or the super wings.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2010 at 07:13
very nice, john!Clap
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2010 at 06:08
Yesterday, Mrs Rivet made up another batch of these beauties Using legs rather than drumettes - much meatier than the little drumettes and absorbed every bit of the berbere flavor as they marinaded overnight.
 
She paired them up with oven roasted potatoes and made an outstanding meal to munch on during the afternoon's football games.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2010 at 06:12
Awesome football food my friend! Please tell your missus I'm sorry about the Colts. I can only hope my Pats fair a little better against the Jets tonight.
Go ahead...play with your food!
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