Break the chicken down into 8 pieces. Marinade overnight in 1/8 cup of the spice butter, the juice of 1/2 a lime, and the pureed red onion. Preheat the oven to 325 degrees. Roast the chicken on a sheet pan, but be sure to remove most of the marinade from the chicken. Once the chicken is in the oven begin making the sauce for the chicken to braise. When the chicken reaches an internal temperature of 165 degrees, approximately 45 minutes, remove it from the oven and set aside while finishing the sauce.
To make the sauce, put a Rondeau on medium heat and add the remaining spice butter. Once hot, add the diced red onion and minced garlic and ginger. Sauté until translucent, but be careful not to let it burn. Deglaze with the red wine and lime juice. Once the smell of the liquor is gone, approximately 10 minutes, add the chicken stock, cardamom and black pepper. Taste the sauce; add salt and pepper to taste. Add the cooked chicken and drippings to the sauce and turn the heat to a simmer until chicken is tender.
1 lb. butter
½ medium red onion, chopped
1 garlic clove, minced
3-inch piece of ginger, finely chopped
1 tsp. fenugreek seed
1 tsp. ground cumin
1 tsp. cardamom seeds
1 tsp. dried oregano
½ tsp. ground turmeric
8 basil leaves
Place all ingredient into a pot over medium heat. Cook until the butter starts to clarify. You will know it is clarifying because it will start to foam. As the foam is forming, skim it off. You will know that the butter is done clarifying once the entire pot there are no white solids floating in it. Strain the entire mixture through a chinoise to remove all the left over spices and onions.
Serving Suggestion: With rice and braised cabbage. These are both traditional Ethiopian dishes and pair very well with chicken.
Recipe by Bridget D., Flik Independent School Dining chef