African Chicken in Spicy Red Sauce

Total Time
1hr 30mins
Prep
1 hr 30 mins
Cook
0 mins

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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Ingredients

Nutrition

Directions

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