Spicy Ethiopian Chicken

Submitted by Ashley U

"You should serve this with warm pita bread."

 

• Ready In: 27mins
• Ingredients: 8
• Serves: 2

ingredients

• 1 tablespoon cajun seasoning
• 1⁄2 teaspoon ground cardamom
• 1⁄8 teaspoon ground allspice
• 2 boneless skinless chicken breast halves
• 3 tablespoons butter
• 1 cup chopped onion
• 1 tablespoon minced peeled fresh ginger
• 1 cup water

directions

1. Combine first 3 ingredients in small bowl.
2. Sprinkle chicken on both sides.
3. Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
4. Add chicken and sauté until brown, about 4 minutes on each side.
5. Transfer to plate.
6. Melt remaining 1 tablespoon butter in same skillet.
7. Add onion and sauté for 3 minutes.
8. Add ginger and sauté for 1 minute.
9. Return chicken to skillet.
10. Add 1 cup water and bring up to a boil.
11. Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
12. Transfer chicken to 2 plates and cover with foil.
13. Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
14. Season salt with salt and pepper.
15. Spoon over chicken.

Reviews

[Savita]

This recipe sounds a lot like an adaptation of Bon Appetit's recipe that was published in September 2001 for their ethnic restaurant issu.e I have tried this recipe before and I had to make A LOT of changes to it. It wasn't spicy enough for me and so I added fresh ground hot chiles, some roasted ground cumin, and I doubled the amount of Cajun seasoning. I also added about 3 ounces of tomato paste to it. The overall result was pretty tasty. I don't know how authentically Ethiopian it is, but it tasted good.

 

[spooty3]

I made this twice - I've never had any Ethiopian anything, and this was slightly exotic for me. I did as suggested and had 1 or 2 pitas with each dish. (Each recipe lasted me for 2 dinners.) It was interesting to cook and not very difficult. It tasted pretty good, but I wouldn't say it was awesome. I must say that it's "spicy" as in "seasoned," not "hot"; but its still pretty flavorful. I made it exactly as written, but I found the cooking time to be a little less than needed for the chicken. So for step 4 I bumped up the cooking time from 4 minutes to 5. And for steps 11 and 13, I bumped the times up from 7 minutes to 8, for each step. I can recommend this recipe, at least for something that's pretty different and fairly tasty.

 

[breezee1984]

my husband thought this was the best ethiopian chicken recipe ive made him so far! we love cardamom so that was an awesome ingredient to find in it! I served this with Injera bread#140763