You can find Berbere spice at most ethnic or high-end grocery stores, or you can order online. Berbere is a warm spice, adding a tiny amount of heat. In West Africa, this is a basic spice similar to the Indian culture’s garam masala. Serve with Coconut Cream Corn and Potatoes.
recipe 
yields
Serves 4-6
Makes 4 quarts
2 tablespoons extra-virgin olive oil
2 onions, coarsely chopped
1⁄2 pound mushrooms, cleaned
2 celery stalks, coarsely chopped
2 large carrots, coarsely chopped
1 bunch green onions, root end removed, and cut in half
1 head garlic, 1⁄4 inch cut off the top to expose the cloves
1 tomato, quartered
1 small apple, skin on, cored and sliced
1 bunch fresh parsley
3 bay leaves
1 tablespoon dried oregano
1 teaspoon peppercorns
1 tablespoon salt
5 cups vegetable oil, divided
3 green onions, cut in half
3 garlic cloves
1 jalapeño, sliced and seeds removed
2 teaspoons ground ginger
1 tablespoon Berbere spice, plus more for serving
1⁄4 teaspoon ground cloves
1 ounce Worcestershire sauce
2 teaspoons kosher salt, plus more for serving
2 teaspoons freshly ground black pepper
8 boneless skinless chicken thighs, excess fat removed
Seasoned Flour
2 cups potato starch
2 cups cornstarch
1⁄4 cup Berbere spice
1 tablespoon kosher salt
Coconut Cream Corn and Potatoes, for serving
2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, sliced
1 red bell pepper, diced
2 jalapeños, seeded and diced
1 celery rib, diced
6 ears of corn, kernels removed from cob (about 4 cups canned corn, drained, or frozen)
1⁄2 pound baby potatoes, cut into quarters
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground coriander
1 (13.5-ounce) can coconut milk
1 cup Vegetable Stock
1 tablespoon Creole mustard
2 tablespoons chopped parsley, for garnish
2 tablespoons chopped chives, for garnish
For the Vegetable Stock
For the Berbere-Spiced Fried Chicken Thighs
For the Coconut Cream Corn and Potatoes
steps
Make the Vegetable Stock
- Heat the oil in an 8-quart stockpot over medium heat. Add the onions, mushrooms, and celery and saute 15 minutes, or until lightly caramelized. Add the carrots, green onions, garlic, tomato, apple slices, parsley, bay leaves, oregano, peppercorns, salt, and 5 quarts of water and bring to a gentle boil. Reduce the heat to maintain a simmer, cover with a lid that is slightly vented, and cook for about 1 hour.
- Strain the mixture into a large bowl through a fine-mesh strainer and let cool.
- When cool, pour into lidded containers or pint or quart jars, leaving 1-inch headroom for expansion. The stock can be stored, refrigerated, for up to 1 week, or frozen for up to 6 months.
Make the Coconut Cream Corn and Potatoes
- In a large skillet or Dutch oven over medium-high heat, combine the oil, onion, garlic, bell pepper, jalapeno, and celery. Saute for 5 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Stir in the corn and potatoes, and season with salt, pepper, and coriander. Saute for 2 minutes, then stir in the coconut milk, stock, and mustard. Reduce the heat to medium-low and simmer 6 to 8 minutes, or until the potatoes are tender.
- Serve, garnished with the chopped parsley and chives.
Make the Berbere-Spiced Fried Chicken Thighs
- To make the marinade, in a blender, add 1 1⁄2 to 2 cups of the oil, green onions, garlic, jalapeno, ginger, Berbere spice, ground cloves, Worcestershire sauce, salt, and pepper. Blend until smooth.
- Place the chicken thighs in a nonreactive container and add the marinade. Cover, and refrigerate for at least 4 hours, or overnight for the best flavor.
- To make the seasoned flour, place potato starch, cornstarch, Berbere spice, and salt in a large bowl and mix well with a wire whisk.
- Line a baking sheet with parchment paper. Remove 1 piece of chicken at a time from the marinade and dredge in the seasoned flour mixture until thoroughly coated on all sides. Place the fully coated chicken onto the prepared baking sheet and let sit for 10 to 15 minutes.
- While the chicken is resting, heat 3 cups of oil in a Dutch oven on high heat until it reaches 350 degrees F. Fry each piece of chicken for 6 to 7 minutes, turning after 3 minutes to insure it evenly browns on all sides. The internal temperature of the chicken should read 165 degrees F on a meat thermometer.
- Place the chicken pieces on a wire rack or paper towels, to drain some of the oil away. Season with additional Berbere spice and a pinch of salt.
- When you are ready to serve, arrange the chicken pieces atop a bed of the Coconut Cream Corn and Potatoes. Enjoy!
Date Published: 05.12.25
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Reprinted with permission from
Cutting Up in the Kitchen: Food and Fun from Southern National’s Chef Duane Nutter by Duane Nutter. Photography by Deborah Whitlaw Llewellyn. Reprinted by permission of Gibbs Smith Books.
