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    You are in: Home / Recipes / African Chicken in Spicy Red Sauce Recipe
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    African Chicken in Spicy Red Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr 30 mins

    0 mins

    Beautiful BC's Note:

    This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time *Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation!

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    Units: US | Metric


    Berbere (use 2 teaspoons)


    1. 1
    2. 2
      Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
    3. 3
    4. 4
      Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
    5. 5
      Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
    6. 6
      Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
    7. 7
      Add wine, broth, and tomato paste; stir until well blended.
    8. 8
      Add chicken mixture; bring to a boil.
    9. 9
      Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
    10. 10
      Stir in cilantro. Serve with lemon wedges.

    Ratings & Reviews:

    • on June 28, 2008


      Delicious! My daughter and I made this on two separate nights and were both thrilled with the results. To extend the number of servings, I added some diced zucchini in the last 20 minutes. Yummo!

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    • on January 22, 2015


      This was quite good and I would make it again with a few adjustments. I found the sauce to be too thin, so I would cook it longer with lid off to reduce the liquid, or thicken with a little rice flour (I am gluten intolerant). The blend of spices was aromatic and very tasty. But, still felt like it needed a little "something" to give it 5 stars.

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    • on August 02, 2014


      Very good.... I did cut the amount of red pepper in half ( 1 Tbsp) for the berbere; out of respect for my wife and replaced it with smoked paprika. I also used boneless skinless chicken thighs cut in half and I added sliced zucchini during the last 5 minutes of cooking. Cooking time was 40 minutes. It was very nice over Basmati rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)


    Nutritional Facts for African Chicken in Spicy Red Sauce

    Serving Size: 1 (503 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 555.1
    Calories from Fat 239
    Total Fat 26.6 g
    Saturated Fat 8.4 g
    Cholesterol 152.9 mg
    Sodium 1287.6 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 4.8 g
    Sugars 9.1 g
    Protein 53.0 g

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