Chicken Berbere

"Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe. I must say that I was stunned at the result! Try to find something better than cooking oil. I used canned duck fat. Don't worry too much about the amount of fat. The other ingredients are virtually fat-free. Recipes for berbere pepper can be found on Recipezaar."
 
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Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don't put too much meat into the skillet at once, or they won't brown.
  • Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.
  • Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.
  • Stir for a moment, then add chicken, tomatoes, stock and lemon peel.
  • Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).
  • Add salt and pepper to taste.
  • Garnish with cilantro stems and serve immediately with rice or on flat bread.

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Reviews

  1. As written, this is inedible because there is WAY too much Berbere. This recipe is a promising start, but I'd recommend using only a teaspoon of spice and working your way up. Berbere is almost entirely cayenne pepper. I want to salvage the leftovers, so I'm going to add a ton of sour cream. Hopefully that will keep it from being painful to eat.
     
  2. fabulous. i used niter kibe (spiced butter) instead of duck fat and it was perfect. would make again and again (and have in fact, to rave reviews! Now if I could only get the teff injera to turn out right we'd be really talking.
     
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RECIPE SUBMITTED BY

37 years, chef diploma, but nowadays a graduate in computer science and nuclear reactor physics. Also into polar research. <br> <br>Food is a passion.
 
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