Home Recipe How to prepare a delicious chicken the Ethiopian way

How to prepare a delicious chicken the Ethiopian way




2 chicken breast halves, skinned (about 1/2 pound)

2 chicken drumsticks, skinned (about 1/2 pound)

2 chicken thighs, skinned (about 3/4 pound)

3 tablespoons fresh lemon juice (1 lemon)

3/4 teaspoon salt, divided

Cooking spray

1 1/2 cups chopped onion (2 medium)

1 tablespoon minced garlic

2 teaspoons Berbere

1 tablespoon butter

1 tablespoon minced peeled fresh ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

1/2 cup dry red wine

1 (14-ounce) can fat-free, less-sodium chicken broth

1 (6-ounce) can no-salt-added tomato paste

2 tablespoons chopped fresh cilantro

4 lemon wedges


Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon salt, butter, ginger, nutmeg, and cardamom; cook 1 minute. Add wine, broth, and tomato paste; stir until well blended. Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally. Stir in cilantro. Serve with lemon wedges.


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