Community Pick
African Chicken in Spicy Red Sauce
photo by Andi Longmeadow Farm
- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
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Chicken
- 2 lbs boneless chicken breasts
- 3 tablespoons fresh lemon juice (1 lemon)
- 3⁄4 teaspoon salt, divided
- 1 teaspoon olive oil
- 1 1⁄2 cups chopped onions (2 medium)
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1 tablespoon minced ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cardamom
- 1⁄2 cup dry red wine
- 1 (14 1/2 ounce) can chicken broth
- 1 (6 ounce) can tomato paste
- 2 tablespoons fresh cilantro
- 4 lemon wedges
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Berbere (use 2 teaspoons)
- 2 tablespoons ground red pepper
- 1 tablespoon fresh ground black pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
directions
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Berbere:
- Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
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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
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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.
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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.
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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
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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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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.
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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