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.
African Chicken in Spicy Red Sauce
This flavorful Ethiopian-inspired chicken stew recipe 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 flavor. Serve with basmati rice.
Lycopene count: 12 milligrams per serving.
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- Calories: 373
- Calories from fat: 24%
- Fat: 9.8g
- Saturated fat: 3.6g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1.8g
- Protein: 53.2g
- Carbohydrate: 17.3g
- Fiber: 3.6g
- Cholesterol: 175mg
- Iron: 4mg
- Sodium: 848mg
- Calcium: 72mg
- 2 chicken breast halves, skinned (about 1/2 pound)
- 2 chicken drumsticks, skinned (about 1/2 pound)
- 2 chicken thighs, skinned (about 3/4 pound)
- 3 tablespoons fresh lemon juice (1 lemon)
- 3/4 teaspoon salt, divided
- Cooking spray
- 1 1/2 cups chopped onion (2 medium)
- 1 tablespoon minced garlic
- 2 teaspoons Berbere
- 1 tablespoon butter
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/2 cup dry red wine
- 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
- 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.
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