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
  • 4
    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

How to Make African (Ethiopian) Chicken in Spicy Red Sauce


    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.
  3. 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.
  4. Add 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.
  5. Stir in cilantro. Serve with lemon wedges.

Printable Recipe Card

About African (Ethiopian) Chicken in Spicy Red Sauce

Course/Dish: Chicken

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