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African Chicken in Spicy Red Sauce

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African Chicken in Spicy Red Sauce


2 skinless chicken breast halves (about 1/2 pound)
2 skinless chicken drumsticks (about 1/2 pound)
2 skinless chicken thighs (about 3/4 pound)
3 tablespoons fresh lemon juice (1 lemon)
¾ teaspoon salt, divided
Cooking Spray
1 ½ cups chopped onion (2 medium)
1 tablespoon minced garlic
2 teaspoons berber
1 tablespoon butter
1 tablespoon minced peeled fresh ginger
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
½ cup dry red wine
1 can low-sodium, fat-free chicken stock (14 ounces)
1 can unsalted tomato paste (6 oz)
2 tablespoons chopped fresh cilantro
4 lemon slices

To make

This flavorful Ethiopian-style chicken stew uses a blend of Ethiopian Berbere spices. Store the spice mixture unopened in a cool, dark place for up to two weeks. For a savory taste, use leftover salmon, barrel steak, or chicken. Serve with basmati rice.Amount of lycopene: 12 milligrams per serving.
Place the chicken in a shallow dish, drizzle with the juice, and sprinkle with 1/2 teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.Preheat a roasting pan over medium-high heat. Brush the mold with cooking spray. Add the onion and garlic; cook for 5 minutes, stirring frequently. Add 2 teaspoons of berber, the remaining 1/4 teaspoon of salt, butter, ginger, nutmeg, and cardamom; cook for 1 minute. Add the wine, broth, and tomato paste; mix until smooth. Add chicken mixture; bring to a boil. Cover, reduce the heat and simmer for 50 minutes or until the chicken is tender, turning the chicken occasionally. Add the cilantro. Serve with lemon wedges.Note: The nutritional value analysis includes 1 teaspoon of berbera per serving.
  Views: 18
  Published: 11/20/2023 7:51 PM

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