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.