Ingredients
-
-
2
-
3
-
3/4
-
1
-
1 1/2
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
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
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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. |
