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.
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.
More From Cooking Light
- 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.
Only you will be able to view, print, and edit this note.Add Note