Recipe by Debi
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!
Top Review by Leggy Peggy
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!
- 2 lbs boneless chicken breasts
- 3 tablespoons fresh lemon juice (1 lemon)
- 3⁄4 teaspoon salt, divided
- 1 teaspoon olive oil
- 1 1⁄2 cups chopped onions (2 medium)
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1 tablespoon minced ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cardamom
- 1⁄2 cup dry red wine
- 1 (14 1/2 ounce) can chicken broth
- 1 (6 ounce) can tomato paste
- 2 tablespoons fresh cilantro
- 4 lemon wedges
Berbere (use 2 teaspoons)
- 2 tablespoons ground red pepper
- 1 tablespoon fresh ground black pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
Directions See How It's Made
- Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
- Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
- Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
- Add 2 tsp Berbere, remaining 1/4 tsp 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.