Our berbere butter is a great addition to this delicious chicken dish by our friend Jason at DriveStopCraftBBQ! Thanks for letting us share this recipe!
Ingredients
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3 tbsp of Berbere Banner Butter, or any flavor Banner Butter you’d like!
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1 tbsp of Chef’s Life Cooking Oil, or your favorite Olive Oil
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6 Skin-on, Bone-in Chicken Thighs
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Lane’s SPG
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1 tbsp garlic paste
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½ cup chicken broth
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1 cup coconut cream, you can use heavy cream if you’d prefer
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¼ cup fresh lemon juice
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½ cup grated Parmesan cheese
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1 teaspoon fresh thyme leaves plus more for garnish
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5-6pz of baby spinach
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6-8oz Cherry, Grape, or other small Tomatoes
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2 cups Marsh Hen Mill Charleston Gold Rice or Carolina Gold Rice
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3 cups of Chicken Broth
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Zest of one Lemon
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Chopped Parsley
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Lane’s SPG
Instructions
Chicken (adapted from https://www.thecookingguy.com/recipes/creamy-lemon-chickenn)
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Pre-heat oven to 400°.
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Add 2 tbsp of butter & the oil to a cast iron skillet over medium high heat.
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Season chicken with SPG and cook skin-side down until golden brown, flip over and cook 2-3 more minutes then remove.
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Add the rest of the butter and the garlic, and when fragrant add the broth, coconut cream, lemon juice, freshly grated parmesan, and thyme.
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Bring to a boil, turn down and let simmer, to thicken.
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Add the spinach, stirring in and as it starts to wilt put in the tomatoes and the chicken.
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Put in the oven until the chicken hits 165°+ (we like our thighs to hit 175°+).
Rice (adapted from https://marshhenmill.com/pages/easy-recipes#rice)
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Place rice, broth, and lemon zest in a pot and bring to a boil. Stir and cover.
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Reduce heat to low and cook for 15 minutes.
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Remove from heat and let sit for 15 more minutes. Do not remove the lid during this time.
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Add the parsley and season with SPG (to taste).
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Fluff with a fork and serve.
Photos by DriveStopPhotography