african (ethiopian) chicken in spicy red sauce

Name: African (Ethiopian) Chicken in Spicy Red Sauce
Yield: 6
Ingredients: 2 pound(s) boneless, chicken breasts; 3 tablespoon(s) lemon juice, juice from 1 lemon; 3/4 teaspoon(s) kosher salt; 1 teaspoon(s) olive oil, extra virgin; 1 1/2 cup(s) onions, chopped; 1 tablespoon(s) garlic, minced; 1/2 teaspoon(s) freshly grated nutmeg; 1/2 teaspoon(s) cardamon, ground; 1/2 cup(s) dry red wine; 1 can(s) chicken broth; 6 ounce(s) can tomato paste; 2 tablespoon(s) fresh cilantro; 4 - lemon wedges; ## BERBERE; 2 tablespoon(s) red pepper, ground; 1 tablespoon(s) freshly ground black pepper; 1 teaspoon(s) ginger, ground; 1 teaspoon(s) cinnamon, ground; 1/4 teaspoon(s) cloves, ground

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64 Pinches 2 Photos

Marsha Gardner

Florala, AL

Updated on Sep 4, 2012

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.

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yield 6-8 serving(s)

Ingredients

2 pounds boneless, chicken breasts
3 tablespoons lemon juice, juice from 1 lemon
3/4 teaspoon kosher salt
1 teaspoon olive oil, extra virgin
1 1/2 cups onions, chopped
1 tablespoon garlic, minced
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cardamon, ground
1/2 cup dry red wine
1 can chicken broth
6 ounces can tomato paste
2 tablespoons fresh cilantro
4 - lemon wedges
BERBERE
2 tablespoons red pepper, ground
1 tablespoon freshly ground black pepper
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
1/4 teaspoon cloves, ground

How To Make african (ethiopian) chicken in spicy red sauce

Step 1

BERBERE: Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.

Step 2

CHICKEN: Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
Step 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.
Step 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.
Step 5

Stir in cilantro. Serve with lemon wedges.
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