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African Chicken In Spicy Red Sauce

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Ingredients

Adjust Servings:
2 lbs boneless chicken breasts
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon salt, divided
1 teaspoon olive oil
1 1/2 cups chopped onions (2 medium)
1 tablespoon minced garlic
1 tablespoon butter
1 tablespoon minced ginger
1/2 teaspoon ground nutmeg

Nutritional information

555.1
Calories
239 g
Calories From Fat
26.6 g
Total Fat
8.5 g
Saturated Fat
152.9 mg
Cholesterol
1287.7 mg
Sodium
21.1 g
Carbs
4.8 g
Dietary Fiber
9.2 g
Sugars
53 g
Protein
503 g
Serving Size

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African Chicken In Spicy Red Sauce

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    This was quite good and I would make it again with a few adjustments. I found the sauce to be too thin, so I would cook it longer with lid off to reduce the liquid, or thicken with a little rice flour (I am gluten intolerant). The blend of spices was aromatic and very tasty. But, still felt like it needed a little "something" to give it 5 stars.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    African Chicken in Spicy Red Sauce,This recipe is from the October 2006 issue of Cooking Light. It’s very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description – ” This flavourful Ethipian-inspired chicken stew 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 flavour. Serve with basmati rice. **prep time includes marinating time *Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that – it’s really good and the contrast of colours swirled together makes for a very pretty presentation!,This was quite good and I would make it again with a few adjustments. I found the sauce to be too thin, so I would cook it longer with lid off to reduce the liquid, or thicken with a little rice flour (I am gluten intolerant). The blend of spices was aromatic and very tasty. But, still felt like it needed a little “something” to give it 5 stars.,Very good…. I did cut the amount of red pepper in half ( 1 Tbsp) for the berbere; out of respect for my wife and replaced it with smoked paprika. I also used boneless skinless chicken thighs cut in half and I added sliced zucchini during the last 5 minutes of cooking. Cooking time was 40 minutes. It was very nice over Basmati rice.


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    Steps

    1
    Done

    Berbere:

    2
    Done

    Combine All Ingredients in a Small Bowl. Yields 1/4 Cup. Serving Size Is 1 Teaspoons.

    3
    Done

    Chicken:

    4
    Done

    Place Chicken in a Shallow Dish; Drizzle With Juice, and Sprinkle With 1/2 Tsp Salt. Cover and Marinate in Refrigerator For 30 Minutes.

    5
    Done

    Heat a Large Pot Over Medium Heat. Add Olive Oil. Add Onion and Garlic; Cook 5 Minutes (do not Brown), Stirring Frequently.

    6
    Done

    Add 2 Tsp Berbere, Remaining 1/4 Tsp Salt, Butter, Ginger, Nutmeg, and Cardamom, Cook 1 Minute.

    7
    Done

    Add Wine, Broth, and Tomato Paste; Stir Until Well Blended.

    8
    Done

    Add Chicken Mixture; Bring to a Boil.

    9
    Done

    Cover, Reduce Heat, and Simmer 50 Minutes or Until Chicken Is Tender, Turning Chicken Occasionally.

    10
    Done

    Stir in Cilantro. Serve With Lemon Wedges.

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    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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