African (Ethiopian) Chicken in Spicy Red Sauce

Marsha Gardner


My husband and are a so blessed to have friends all over the world. Some great friends who are missionaries in Saboba, Northern Ghana made this Chicken dish for us when they were on leave. Jean had first eaten it in Ethiopia. I may not be able to travel physically, but I sure do by tasting authentic food from around the world.

★★★★★ 1 vote


2 lb
boneless, chicken breasts
3 Tbsp
lemon juice, juice from 1 lemon
3/4 tsp
kosher salt
1 tsp
olive oil, extra virgin
1 1/2 c
onions, chopped
1 Tbsp
garlic, minced
1/2 tsp
freshly grated nutmeg
1/2 tsp
cardamon, ground
1/2 c
dry red wine
1 can(s)
chicken broth
6 oz
can tomato paste
2 Tbsp
fresh cilantro
lemon wedges


2 Tbsp
red pepper, ground
1 Tbsp
freshly ground black pepper
1 tsp
ginger, ground
1 tsp
cinnamon, ground
1/4 tsp
cloves, ground


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.
3Heat 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.
4Add wine, broth, and tomato paste; stir until well blended. 8 Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
5Stir in cilantro. Serve with lemon wedges.

About this Recipe

Course/Dish: Chicken