Poulet Rôti aux Épices de la Mer Rouge (Djiboutian Xawaash & Lime Roasted Chicken) – Authentic Djibouti Recipe
Roast chicken rubbed in Djibouti’s fragrant xawaash spice blend and served with bright green chili-herb sauce.
- Country of Origin
- 🇩🇯 Djibouti (East Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Golden chicken thighs, Roasted potato wedges, Green chili-cilantro-lime sauce (bisbas), Xawaash spice (cardamom, Cumin
Ingredients for Poulet Rôti aux Épices de la Mer Rouge (Djiboutian Xawaash & Lime Roasted Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
- 1.5 cups roasted potato wedges, washed and trimmed
- 1 cup green chili-cilantro-lime sauce (bisbas)
- 1 medium onion and 3 cloves garlic, finely minced with xawaash spice (cardamom
- 1.5 tbsp traditional Djibouti seasoning (cumin, cinnamon, cloves), garlic, lemon juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, xawaash spice (cardamom, and cumin, cinnamon, cloves), garlic, lemon juice for 3 minutes until fragrant.
- Combine golden chicken thighs and roasted potato wedges with the sautéed aromatics and layer evenly into the baking dish.
- Top with green chili-cilantro-lime sauce (bisbas) and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.