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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
1/2 teaspoon ground cardamom
1/2 cup dry red wine
1 (14 1/2 ounce) can chicken broth
1 (6 ounce) can tomato paste
2 tablespoons fresh cilantro

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
503g
Serving Size

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African Chicken In Spicy Red Sauce

Features:
    Cuisine:

    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 flavorful Ethiopian-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 flavor Serve with basmati rice Cooking Light recipe , This flavorful Ethiopian-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 flavor Serve with basmati rice Cooking Light recipe


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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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    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

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