Berbere spiced chicken, carrots, and chickpeas from Ottolenghi Test Kitchen - Shelf Love (page 117) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spice blend of your choice for berbere spice.

  • meggan on March 17, 2026

    I did crisp the chicken skin before I put this in the oven. My daughter loved it. I might just make the vegetables next time.

  • Staceydee on March 07, 2026

    A restaurant style meal at home. But the carrots didn’t soften.

  • nlehrer on February 25, 2026

    Didn’t snap a good pic, but was really yummy! Added sweet potatoes and spinach, needed to cook it longer to get the veggies done all the way through. Would add more chickpeas next time. Also added a bit of tofu and chicken breast towards the end so as not to let it get dry

  • ksg518 on October 11, 2025

    I'm in the minority on this one but at least I'm not the only one who wasn't impressed with this dish. I thought the flavors got too muddled from the blitzed onion mixture. I also had issues with the carrots not being done despite the chicken being over done. Not a repeat for me.

  • Bessp on July 30, 2025

    Spectacular. I used boneless/skinless thighs because it's what I had and one can of chickpeas, it worked great. I cut 10 minutes off the final cook time and it was plenty well done. The sauce was nicely thick, which I prefer, and the carrots were fully cooked. Next time I'll probably use preserved lemon in the dressing rather than the apple cider vinegar. With the vinegar, it reads a bit like salad dressing for us, and I think the preserved lemon will add acid in a way we like better. Otherwise, perfect, hearty, delicious recipe. I served with rice.

  • apw2020 on January 21, 2025

    Loved this quite a bit!

  • Pimlicocook on August 19, 2024

    Very good: deep, rich flavours, although my home-made berbere mix was not as spicy as I thought it might be and I think I would like a bit more oomph next time. Essentially a one-pot meal, though greens on the side would be nice. I made a half recipe, used a Le Creuset cast-iron casserole dish/lid and took it out of the oven with 7 minutes to spare - it probably could even have done with a minute or two less, as the edges had just started to char, although the chicken and the carrots (most of which were fairly small; I quartered larger ones lengthwise) were perfectly cooked. I thought the amount of liquid was just right, and the topping is essential, as others have mentioned. Looking forward to leftovers!

  • Clog on June 13, 2023

    Stunning. Superb flavour in the sauce and it works very well as leftovers too. Preparation is a bit involved, but it's Ottolenghi, what do you expect! We certainly find it worth the effort, and I'm sure you will too.

  • Astrid5555 on October 30, 2022

    Late to the party, but we really like this! Made my own berbere spice mix using the recipe from Marc Diacono’s Spice and it was just perfect. Served with mashed potatoes to soak up the pan juices.

  • crandall57 on January 28, 2022

    We really enjoyed this dish. We followed the directions exactly, except found it cooked about 10 minutes faster than indicated in the recipe. We used Charleston Spice Company berbere and the results were a tad spicy, but delicious. Next time, we'll use 2 tablespoons of the spice, instead of 2 1/2. I agree with reviewer Jane, the orange/cilantro topping is essential. May shred some of the leftover meat and put in a taco shell.

  • dinnermints on January 26, 2022

    I also didn't find this dish very compelling. I didn't rate it because of the changes I made, which certainly affected the flavors. I also made the berbere spice mix from "In Bibi's Kitchen" per Jane's recommendation, but had to leave out the arbol chile because it'd be too much for my toddler. With that, the sweetness of this dish had no kick to balance it out, and it just tasted too sweet and bit one-note. I also cut the olive oil by half. I did cut the carrots quite a bit smaller per danielat, and glad I did because they definitely wouldn't have been cooked otherwise. And I used boneless skinless chicken thighs. Adding preserved lemon and turkish pepper to my serving helped, but I wouldn't make this again.

  • danielat on January 07, 2022

    Meh - this did not blow me away. I followed the instructions and timing exactly and while the chicken was nicely cooked, the carrots were still very crunchy. I also found there was far too much liquid left in the pan. I would recommend reducing the amount of water to half, otherwise serve it with pita or rice to soak up the juices. Overall it was OK, but I wouldn't bother with it again.

  • Jane on November 16, 2021

    This was really good even though I used boneless skinless chicken thighs and couldn't add the chickpeas as my son who is visiting reacts badly to them. I was concerned when it came out the oven that the sauce was very liquid but it worked well and there was lots of it (I did have 50ml extra orange juice and no chickpeas soaking up liquid which may have been the reason). I made my own Berbere seasoning from 'In Bibi's Kitchen' - probably using freshly toasted and ground spices enhanced the flavor. The orange/cilantro topping is essential - the contrasts of fresh fruit and herbs with the intense smoky stew is really good.

  • VineTomato on October 17, 2021

    When I saw the comment made by KarinaFrancis I knew I had to make this! I used Quorn fillets in place of the chicken thighs and it was delicious! I kept to the same cooking time and was very happy with the results, although next time I might add an extra 100ml or so water at the start, as I would have liked more sauce.

  • KarinaFrancis on October 12, 2021

    OUTSTANDING! The smell coming from the oven was mouthwatering and gave a hint of the deliciousness that was to come. I didn’t have Berber spice mix, but after a quick google I cobbled together a close approximation. This will become a repeat for sure!

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