Apricot Berbere Chicken and Veggies

Apricot Berbere Chicken and Veggies
With Salad and Millet pilaf

Berbere apparently means "hot" in Amharic.  They aren't lying.  The Ethiopian chili and fennel mixture makes a delicious - and hot - spice package.

I decided to cut the heat by mixing North African cuisine with East African.  The mix produced a delicious and remarkably easy cuisine.

Ingredients
1/4 lb Dried Unsweetened Apricots
Water
3 Chicken Leg Quarters
5 Carrots
1.5 lbs Asparagus

Marinade
4 Tbsp berbere spice
2 tbsp unsweetened Apricot preserves
1/2 cup oil
1/2 cup apple cider vinegar

Instructions
1. Boil tea kettle of water
2. Cut Apricots in half and put in a bowl
3. Pour boiling water over the apricots and set aside
4. Cut Leg Quarters into leg and thigh put into large mixing bowl
5. Add chopped carrots and asparagus
6. Whisk together marinade (I like to do this right in the measuring cup)
7. Once the apricots have softened put in with chicken and veggies.
8.  Pour marinade over the chicken and veggies.  Take a large spoon and stir so that everything is coated in the berbere mix.
9.  Place in Roasting Pan and put in the fridge.  Marinade for 5 hours.
10. Bake for 50 min - 1 hour at 375F.

Berbere

mmm.....berbere