1 (14-ounce) can fat-free, less-sodium chicken broth
1 (6-ounce) can no-salt-added tomato paste
2 tablespoons chopped fresh cilantro
4 lemon wedges
How to Make It
Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon 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.
Note: Nutritional analysis includes 1 teaspoon Berbere per serving.
If you like spicy food, this is very good and so simple to make. I've made it twice, both times with all dark meat and cooking about 30 minutes longer. It's great to make the night before you're going to eat it, so it's a quick dinner after work. Have put it over couscous and rice,and actually prefer the blander rice. We've had spinach on the side, and last night had collards. It does make a lot of sauce, so much so that I may cut back on the liquid next time.
This is an awesome dish! We love spicy so this dish was really good. If you don't like a tomato sauce don't make this. You can adjust the spice to suit your taste. We doubled the recipe and served it over Jasmine rice with some fresh sliced cucumber as a side. Delish! We didn't use the Berbere mix listed on this site though because it is very limited. We used the Ethiopian Spice Mix (Berbere) listed on Epicurious. It gave it a richer more intense flavor. This recipe is now in my printed" favorites" recipe book. I will be making this again.
We love this and make it often during cool weather. I probably close to double the amount of chicken, I find that there is plenty sauce to justify this. Served with spaghetti squash because that is NO points on WW. I think a nice Jasmine or Basmati rice would be really good also. It is spicy, the name warns you, but this is very delicious, easy and healthy.
Recipe was okay. Served it over saffron rice and with all chicken breast. Made it twice, but couldn't get to the point where I'd incorporate it into my regular routine. Kind of a strange mix of ingredients. I found mine turned out better with less tomato flavor in it. Still, just couldn't quite pull this one together.
Pretty tasty. I used a berbere mix I had bought that was already in my pantry. The mix included salt so I did not add the salt called for in the recipe. Ended up using 1.25 lb boneless, skinless chicken thighs cut into chunks because my grocery randomly had a run on bone-in chicken thighs (since when does that happen?) and that was all they had left. After letting the chicken simmer for 10 minutes, I threw in a package of cabbage and carrot coleslaw mix and let it simmer with the chicken for the remaining 40 min (just to get more veggies in there). Served over brown Basmati rice. This recipe was gobbled down. Next time I'd probably increase the berbere spice but I'll definitely make this again.
Wonderful and versitale dish. I reserve it for Sundays because of the prep and also so I can enjoy the smell. Until reading reviews, I hadn't thought of upping the veggies, but sounds good. Found several online recipes for inarja, and it was easy, good and completely worthwhile, Pita is a poor substitute for the sticky/sour inarja.
This was delicious and fairly easy to prepare. I used all chicken thighs and served it over brown rice and enjoyed it both for dinner that night and as leftovers for several days. I will warn folks that this recipe definitely packed a spicy hot punch (not burn your face off, but certainly noticeable) which is great for heat lovers like myself but may be problematic for those who don't like hot and spicy food.
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