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!
- 907.18 g boneless chicken breasts
- 44.37 ml fresh lemon juice (1 lemon)
- 3.69 ml salt, divided
- 4.92 ml olive oil
- 354.88 ml chopped onions (2 medium)
- 14.79 ml minced garlic
- 14.79 ml butter
- 14.79 ml minced ginger
- 2.46 ml ground nutmeg
- 2.46 ml ground cardamom
- 118.29 ml dry red wine
- 411.06 g can chicken broth
- 170.09 g can tomato paste
- 29.58 ml fresh cilantro
- 4 lemon wedges
Berbere (use 2 teaspoons)
- 29.58 ml ground red pepper
- 14.79 ml fresh ground black pepper
- 4.92 ml ground ginger
- 4.92 ml ground cinnamon
- 1.23 ml ground cloves
- 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.
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!
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.
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.