Roast Chicken with East African Flavors – It’s unbelievably crispy, tender, and super flavor-packed! With less than 10 minutes of prep, it’s the perfect main for a crazy weeknight dinner!
If you go through my kitchen cabinet, you’ll find all kinds of spices, ranging from indigenous spices straight from Africa, a collection of Asian and Caribbean spices I’ve collected over the last year, and everyday basic American spices. I love them all! And always on the lookout for more.
You see, I quickly get bored with spices, a far cry from a decade ago when all I enjoyed was grilled steak with salt and pepper. I was so closed-minded about trying anything that didn’t fall into a certain category. But now, I’m completely over that. AND the beast in me that wants to try more is wide awake.
East African Spice Blends Perfect for Chicken
I’ve even mustered the courage to create my own spice blends. Oh yes!
I’ve started wondering why I waste money buying copious amounts of spice blends when I have the ingredients going to waste in my pantry. Why oh why! Well, I’m putting an end to that, and I’ll be sharing my experiments with you, so stay tuned.
This roast chicken recipe is inspired by a few East African (Kenya, Tanzania, Uganda) and Swahili spices I’ve come to love. Cardamom is one of my favorites in both sweet and savory dishes. Then cumin, ginger, and spicy heat!
What You Need
Coconut oil adds another dimension, but you can substitute it with any cooking oil or butter.
- Chicken – Obvs, but you could certainly do this with turkey, duck, or rabbit. And it works well with a whole chicken, leg quarters, or breast.
- Spices – Parsley (or basil, oregano, etc.), salt, onion powder, garlic powder, ground ginger, smoked paprika, cumin, cardamom, chili pepper, and cayenne make a versatile and savory spice blend.
- Coconut Oil – People claim coconut oil is a healthier option, but I love it for the tropical vibe it adds. Feel free to use any cooking oil: butter, palm, canola, sunflower, olive, you name it.
How to Make Chicken With East African Flavors
This chicken is super crisp out of the oven and tastes AMAZING! The prep time is an added bonus, with 10 minutes or less to gather ingredients, season the chicken, and roast. How easy is that?
- Wash the chicken and place it on a baking sheet (if using cut-up chicken, arrange the pieces in a single layer). Let it sit in the fridge for a minimum of 3 hours (preferably overnight). Do not cover it so it can air-dry for extra crispy chicken. If you don’t have time, omit this process and proceed with the spices. (Photo 1)
- Spice Blend – Mix the spices well and set aside. (Photo 2)
- Preheat oven to 375℉ (190℃) when ready to bake.
- Season – Place the chicken in a large bowl, rub it with the spices, and then drizzle with oil. Do the same if using cut chicken. (Store unused spices in a glass jar away from light and heat.) (Photo 3)
- Prep – Line a roasting pan with foil and top with a wire rack.
- Bake – Place chicken on the wire rack, loosely cover, and roast for about 50 minutes. Then, uncover and cook for 15-30 more minutes. (Photo 4)
- Serve – Remove and let it rest for about 10 minutes before serving.
Enjoy!
Flavor Twists
- Adjust pepper according to preference. Heat seekers, go for it and add more chili or cayenne pepper. Don’t let me stop you from getting your groove on.
- Feel free to adjust spices to your preferences. Some like it ginger-heavy, while others prefer more cumin. You could also throw in some turmeric and coriander.
Make-Ahead and Storage
Perfect for having the chicken spiced the day before, then pop it in the oven while you watch TV or fix sides. Cool the leftovers and refrigerate them in an airtight container for 3-4 days or freeze them for 2-3 months.
More Comforting African Recipes to Try
Chicken With East African Flavors
Ingredients
- 1 3-3½ pound (≅1.5k) whole chicken or chicken pieces
- 1 tablespoon (4g) parsley (or basil, oregano, etc.)
- 1 tablespoon (15-20g) salt
- 1½ tablespoons (10g) onion powder
- 1½ tablespoons (15g) garlic powder
- 1½ tablespoons (8g) ground ginger
- 1-2 teaspoon (3-6g) smoked paprika
- ½-1 teaspoon (3g) ground cumin
- ½ teaspoon (1-2g) ground cardamom
- ½ teaspoon (1g) chili pepper or more
- ½ teaspoon (1g) cayenne pepper (optional)
- 2-3 tablespoons (28-42g) coconut oil (or any cooking oil)
Instructions
- Wash the chicken and place it on a baking sheet (arrange cut-up chicken in a single layer). Let it sit in the fridge for a minimum of 3 hours (preferably overnight). Do not cover it so it can air-dry for extra crispy chicken. If you don't have time, omit this process and proceed with the spices.
- Mix the spices well and set aside.
- When ready to bake, preheat oven to 375℉ (190℃).
- Place the chicken in a large bowl, rub it with the spices, and then drizzle with oil. Do the same if using cut chicken. (Store unused spices in a glass jar away from light and heat.)
- Line a roasting pan with foil and top with a wire rack.
- Place chicken on the wire rack, loosely cover, and roast for about 50 minutes. Then, uncover and cook for 15-30 more minutes. Remove and let it rest before serving.
Tips & Notes:
- Though letting the chicken dry in the fridge gives you crispier skin, it’s not necessary.
- You can rub some spices under the chicken skin. If you prefer, salt the chicken first and then make a salt-free spice blend and use it.
- Coconut oil adds another dimension, but any cooking oil or butter works great.
- Adjust pepper according to preference. Heat seekers, go for it and add more chili or cayenne pepper. Don’t let me stop you from getting your groove on.
- Feel free to adjust spices to your preferences. Some like it ginger-heavy, while others prefer more cumin. You could also throw in some turmeric and coriander.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Dutchess says
Hello. I really want to try this delicious looking recipe but cannot find ground cardamom where I live. Is it possible to use whole cardamoms instead and if so, how do I incorporate them without them being overpowering? Do I roast them in a pan then grind them? How many of them do I use, etc.? I plan to cook this rotisserie style. Thanks in advance for your response.
ImmaculateBites says
Hello,
I know cardamon can be very overpowering . Ground a few pods then measure it out to 1/2 teaspoon. Then add to the rest of the ingredients .Hope this helps.
Heather says
So I’m in the process of making this. I’m confused by your directions. The ingredients call for chicken legs, but the pictures show a whole chicken. Then I think there are a few missing words in the instructions? And do I really cook legs for an hour, or is that for a while chicken?
ImmaculateBites says
This might be late response. I have gone ahead and updated recipe . So sorry for the mix up.
Brenda says
Really really yummy!!
imma africanbites says
Thank you. Glad you like it. 🙂
Liana says
This recipe is an inspiration. I stumbled on it a while back trying to find a Kenyan chicken recipe that matched my memory. I find myself going back to it time and again, often toying with which spices get included. Thank you!
ImmaculateBites says
Awesome! So happy to hear this . Thanks for taking time to to share your thoughts.
sophie tang says
Thank you so much for your recipe! I made this using only 2 chicken breasts and turned it into a stew (since I love stews)! I posted a picture of my 1 pan healthy chicken stew using this spice on your pinterest. I can’t wait to try your other recipes!
ImmaculateBites says
I must check out the picture on Pinterest. Thank you so much Sophie!
donnaQ says
I cook all my own meals from scratch, no mixes or cans or dump meals. I have celiac disease so I stick to the basic combinations (meat/vegetable/starch). I get a little bored of the proteins and really miss cheesy casseroles and oven baked lasagna… but I digress.
At this house, everyone seems to be a fan of the picnic pack (that’s cut legs/thighs) and crispy skinned chicken. So I thought I’d try the East African Chicken with the full complement of spices. It was a huge hit! Served with a cold cucumber salad and a sweet potato with butter and brown sugar, everyone pretty much munched happily and quietly through dinner. (A quiet dinner means the food is good.)
I’m quite bored with my cooking, even with the Indian, Nepalese, Thai and Chinese foods that I make (as well as the Mexican entrees I can make with my hand tied behind my back) as well as home-cooked foods like braised carrots, garden salads and baked chicken and fish. I am trying the sorghum sourdough pancakes next. Thanks for the recipe, good luck with your blog.
ImmaculateBites says
Aww thanks for wishing me well! You are so kind. I am a fan of crispy skin – my son wipes his plate clean when his chicken is crispy, oh yes he does! Thanks for taking the time to share such detailed feedback with us. Would love to hear how the pancakes turn out for you.
Have a Great Day!!!
ChiO says
Looks divinely delicious! YUM!
Lorraine @ Not Quite Nigella says
What a gorgeous looking chicken dish! I realised last year that I could never cook without having my spice rack at the ready. Rachel was right, you’ve got such a lovely blog here Imamculate! 😀
ImmaculateBites says
Aww thanks lorraine. I am heading over to yours right now.
ImmaculateBites says
I totally agree with you that cardamom is so potent. However, here it blends well with the other spices- even my son who is not a fan ate this chicken with no reservations. Glad to know this is on your to make list.
Charlene @ That Girl Cooks Healthy says
This one looks interesting, especially the blend of spices. I’m always nervous to use cardamom since it’s so potent and previous failed attempts. I’m glad it’s the Easter holidays I’m going to spend more time trying other bloggers recipes and I’ve earmarked this one for this coming Saturday.
Nagi@RecipeTinEats says
Oh man – check out that rub! Jeeeezzzz…..I just shared an easter pork (Cuban style!) and told my readers I was so sick of pork that I wanted to have chicken for easter. I’m going to try this! Hell yes!!
ImmaculateBites says
Funny, because I’m in the mood for some pork. That cuban pork you have is simple delicious!