African Chicken in Spicy Red Sauce

"This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time *Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation!"
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by rpgaymer photo by rpgaymer
photo by Kim S. photo by Kim S.
photo by Boomette photo by Boomette
photo by AmandaInOz photo by AmandaInOz
Ready In:
1hr 30mins
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Berbere:

  • Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
  • 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.
  • 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.
  • Add wine, broth, and tomato paste; stir until well blended.
  • Add chicken mixture; bring to a boil.
  • Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
  • Stir in cilantro. Serve with lemon wedges.

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Reviews

  1. Delicious! My daughter and I made this on two separate nights and were both thrilled with the results. To extend the number of servings, I added some diced zucchini in the last 20 minutes. Yummo!
     
  2. This was quite good and I would make it again with a few adjustments. I found the sauce to be too thin, so I would cook it longer with lid off to reduce the liquid, or thicken with a little rice flour (I am gluten intolerant). The blend of spices was aromatic and very tasty. But, still felt like it needed a little "something" to give it 5 stars.
     
  3. Very good.... I did cut the amount of red pepper in half ( 1 Tbsp) for the berbere; out of respect for my wife and replaced it with smoked paprika. I also used boneless skinless chicken thighs cut in half and I added sliced zucchini during the last 5 minutes of cooking. Cooking time was 40 minutes. It was very nice over Basmati rice.
     
  4. Wow, that was a surprise! I'm an Indian and Thai curry lover, but had never tried anything like this, fantastically fragrant and rich flavour. This is one I definitely will be making again.
     
  5. Wow, what a great recipe! Doro Tibs is my favorite Ethiopian dish, and this tastes very similar. I did have to use cranberry juice instead of wine though, as I got carded for the wine and left my ID at home so they wouldn't sell it to me! Next time I will use the wine, but it was a delicious dish even without it. I love the heat level especially - it has just the right amount for me. Thanks for sharing this.
     
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Tweaks

  1. Wow, what a great recipe! Doro Tibs is my favorite Ethiopian dish, and this tastes very similar. I did have to use cranberry juice instead of wine though, as I got carded for the wine and left my ID at home so they wouldn't sell it to me! Next time I will use the wine, but it was a delicious dish even without it. I love the heat level especially - it has just the right amount for me. Thanks for sharing this.
     
  2. So good! I made some small alterations due to personal preference. Used margarine instead of butter since I do not mix meat and dairy. Furthermore I used allspice instead of nutmeg and I "chickened" out on the berbere and used 1tbs cayenne pepper and 1tbs sweet paprika instead of the 2tbs ground red pepper. We had it over rice and it was perfect.<br/>It freezes well too.<br/>Thanks for posting.
     
  3. Excellent recipe! The sauce had such a rich flavour, and the chicken was so tender. I used boneless skinless thighs instead of breasts, and I substituted the ground red pepper with cayenne. Very tasty. Thanks Beautiful BC! Made for ZWT 4.
     
  4. This chicken is so good. And the smell also while cooking. I did half the recipe. I used chicken legs bone-in and skin on. I know that it would have been better with boneless skinless, but that's what I had in the fridge. I added a little bit more olive oil than requested. I used 1 small onion. Instead of the red wine, I used unsweetened cranberry juice. I used no sodium chicken broth. I used a small can of tomato paste even if only 3 ounces was needed. I didn't want to measure. I love the taste of the sauce with the spices. That's a perfect combination and mixed to the cranberry juice and tomato :P Thanks Beautiful BC. Made for the Babes of ZWT4
     

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