Spicy Ethiopian Chicken

Daily Inspiration S


This spicy Ethiopian chicken dish is tender and can be eaten with injera bread or rice. You control the amount of spice - the more spice, the spicier the chicken. : )


★★★★★ 5 votes

10 Min
2 Hr


  • 3-4 lb
    chicken, dark meat
  • 2 Tbsp
  • 2 Tbsp
  • 1-2 tsp
    cayenne (or to taste)
  • 1/2 tsp
  • 2 tsp
    garlic powder
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cumin
  • 1 tsp
    onion powder
  • 1 tsp
    black pepper
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
    ground cloves
  • ·
    lemons or limes for serving

How to Make Spicy Ethiopian Chicken


  1. Season meat with ghee or oil, then sprinkle with salt.
  2. Combine spices together in a bowl. Mix half of the spice mixture with chicken in a large bowl. Once thoroughly coated, arrange the chicken in a casserole dish lined with foil (enough to make a package).
  3. Sprinkle more of the spice over the chicken to your liking. The more spice - the spicier the chicken.

    Fold foil over the chicken to seal it up.
  4. Preheat oven to 325 degrees. Chicken will cook for an hour and a half, then open up the foil packet and continue cooking uncovered approximately 30-45 minutes longer.
  5. Arrange the chicken on a tray and spoon sauce over it. Serve with injera or rice. Use the lemon or lime wedges to squeeze over the chicken just before you serve it.

Printable Recipe Card

About Spicy Ethiopian Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: African
Dietary Needs: Diabetic Low Fat Low Carb
Other Tag: Healthy

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