Berbéré roasted chicken
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Roasting
I'm always open to new spices and spice blends. With my recent success using Moroccan spices to make chicken delicious, I was looking for other similar regional spices to try. So when I heard about Berbéré, I knew I had to try it. It seems that this particular spice mix, probably like any good curry powder, varies greatly depending on where you get it. According to the place I purchased it from, it contains Cloves, Fenugreek, Ginger powder, Tellicherry Black Pepper, Cassia, Cardamom, Coriander and Pequin chilies. Though the blog that inspired me to make this dish, recipe here, offers up a formula to make your own blend, with spices like dried ginger, green cardamom, cloves, cinnamon, cassia, fenugreek, nutmeg, all-spice, black pepper, cardamom, coriander, adjwain, Cayenne, and paprika. Quite a difference. Either way, it is a truly unique blend of spices - spicy and sweet and savory all at the same time, and makes for a truly delicious flavor. We didn't use a whole chicken/hen for this,
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