African Chicken in Spicy Red Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.
2. 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.
3. Note: Nutritional analysis includes 1 teaspoon Berbere per serving.
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