Buttermilk and Berbere Butterflied Chicken with Garlic Broccolini

Buttermilk and Berbere Butterflied Chicken with Garlic Broccolini

When the winter months are so close, you may want to cook heart-warming meals for cold winter days. Winter is the time for warm, hearty roasts. Gather the family together, heat up the oven and roast this delicious, melting in your mouth, chicken or even two. Garlic broccolini goes well with roasted chicken.

Making a simple but perfect roast chicken is a technique that should be in every home cook’s arsenal. I decided to share my favourite recipe with you, this is the first recipe with chicken on my blog. I hope you will enjoy it.

A butterflied chicken (spatchcocked chicken) cooks quicker than a traditional whole bird. Flattening the chicken also makes for a bird with super crisp skin and moist meat.

Buttermilk marinade with adding Mamia’s Ethiopian sauce and spices works like a brine, tenderising the meat of multiple levels and fill the chicken roast with Ethiopian aromas. The sugars in the buttermilk will caramelise, creating a mouth-watering browned skin. 

This chicken could be cooked in the oven. But I also recommend cooking it on the grill.

Mamia`s sauces are prepared in small batches over many hours, combining New Zealand and imported produce with spices sourced directly from Ethiopia to capture the true taste of Ethiopian home cooking.

What is an onion-based sauce, slowly simmered caramelised onion makes the taste of the sauce absolutely amazing. Highly aromatic and flavourful Berbere spice blend makes the taste of sauce rich and deep.

Perfectly goes with BBQ. Also great with pies. The sauce could be used for a big range of curries with meat, poultry, seafood, tofu and even jackfruit.

2-3 Serves 

1 kg whole chicken 
2 teaspoons fine salt 
1 cup buttermilk 
1/2 cup Mamia’s Kiwi Hot sauce 
1-2 teaspoons Berbere spice blend  

    For garlic broccolini: 

    bunch of broccolini 
    3 garlic cloves, sliced 
    peanut or canola cooking oil 
    1 red chilli, sliced 
    salt, black pepper 

      To serve:  

      Mixed green salad with vinaigrette dressing 
      Mamia’s Kiwi Hot sauce 


        1. Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you. Using sharp kitchen scissors or knife, cut closely along each side of the backbone. Remove and discard the backbone. Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken. Remove the wingtips.
        2. Mix buttermilk, salt, Mamia’s sauce and Berbere spice mix until salt is dissolved. Place the chicken in a ziplock plastic bag and pour in the buttermilk marinade. Squeeze out excess air, and seal the bag. When your chicken is marinated in a plastic bag and all of the air sealed out, the marinade completely surrounds the chicken. This promotes an even marinate of your chicken from top to bottom and allows maximum penetration from all sides. Place the chicken on a rimmed plate and marinate in the refrigerator for about 24 hours.
        3. Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 200C, with a rack positioned in the upper third of the oven.
        4. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken onto the baking sheet. Tuck wings back behind the breasts. Cook until the chicken is brown and juices run clear when you cut between the leg and the tight. About 40-50 min (depends on chicken weight and your oven). Let rest 10 minutes before serving. Serve warm with garlic broccolini and Mamia’s sauce.
        5. For garlic broccolini. Heat a wok over high heat. Add cooking oil. Stir-fry the broccolini stems for 2-3 minutes. Add chilli and garlic and cook another 30 seconds. Don’t let the garlic burn. Add a splash of water and continue to cook until broccolini is tender crisp. Season with salt.
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