The crown is essentially the two breasts still on the ribcage with the legs and wings removed. Cooking meat with bone-in gives moister results, skin on and marinating helps too. This does all of those things.

One chicken crown
2 tablespoons Berberé spice
Olive oil
One carrot, peeled and diced
One small onion, peeled and diced
Small jar chick peas, drained and rinsed
Two cloves garlic, peeled, smashed and chopped
Chicken stock, hot
One or two bay leaves
Flat leaf parsley to finish

Make a paste by combing the spice powder with oil until you have a thickish paste.

Rub by hand or use a brush to completely coat the crown. Allow to marinate covered in the fridge for a few hours.

When ready to cook bring up to room temperature.

In a medium to hot deep sided frying pan brown the chicken in olive oil. Cook skin side down for 10 minutes then turn over and cook for 5 minutes adding the onion, bay leaf, garlic and carrot at the same time.

Turn the chicken back over again and add sufficient stock to cover the vegetables. Cover and cook for a further 20 minutes then add the chick peas replacing the lid, cook for 5 minutes then check that the meat is cooked through and that the stock has reduced somewhat.

Serve with couscous.

Or alternatively, as I did tonight, place the crown over chopped carrots, onions and garlic and roast at 200°C |fan 180°C skin side down for 15 minutes and then turn over, add a little stock then cook for another 25 minutes or so until the skin is crispy and the chicken is cooked through. Adjust the cooking times according to the size of the crown, mine was smallish.

Serve with roast potatoes and steamed broccoli.

My apologies for the absence of a final image of the cooked chicken but oven-to-table-to-stomach did not allow sufficient time. I can assure you that it was very fiery, the aroma before, during and after cooking was fabulous and the chicken, well it was moist inside and wonderfully fragrant and crispy on the outside. The coating and stock had permeated the bed of vegetables as if there wasn’t enough going on. This was a fabulous Saturday night meal for two.

Chicken Crown with Ethiopian Berberé Spice