Rating: 4.5 stars
19 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Jaime Harder
Recipe by Cooking Light October 2006

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 servings (serving size: 3 ounces chicken, about 1 cup sauce, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.

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  • 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.

Nutrition Facts

373 calories; calories from fat 24%; fat 9.8g; saturated fat 3.6g; mono fat 2.7g; poly fat 1.8g; protein 53.2g; carbohydrates 17.3g; fiber 3.6g; cholesterol 175mg; iron 4mg; sodium 848mg; calcium 72mg.
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