African Chicken in Spicy Red Sauce

Becky Luigart-Stayner

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.

Yield: 4 servings (serving size: 3 ounces chicken, about 1 cup sauce, and 1 lemon wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

Ingredients

  • Chicken:
  • 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

Preparation

  1. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.
  2. 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.
  3. Note: Nutritional analysis includes 1 teaspoon Berbere per serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

African Chicken in Spicy Red Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy