Ingredients1 h 45 m servings 257 cals
- Combine cayenne pepper, black pepper, ground ginger, cinnamon, and cloves together in a bowl until berbere is evenly mixed. Measure 2 teaspoons berbere and store remaining for another use.
- Place chicken in a shallow dish. Drizzle lemon juice over chicken and season with 1/2 teaspoon salt. Cover dish with plastic wrap and marinate in refrigerator for 30 minutes.
- Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until fragrant, about 5 minutes. Add 2 teaspoons berbere, remaining 1/4 teaspoon salt, butter, fresh ginger, nutmeg, and cardamom to onion mixture; stir to coat, about 1 minute.
- Stir chicken broth, wine, and tomato paste into onion mixture; add chicken and bring to a boil. Cover pot, reduce heat, and simmer, turning chicken occasionally, until chicken is tender and no longer pink in the center, about 50 minutes. Stir cilantro into chicken mixture and serve with lemon wedges.
Per Serving: 257 calories; 6.6 g fat; 14.9 g carbohydrates; 32.1 g protein; 85 mg cholesterol; 887 mg sodium. Full nutrition
ReviewsRead all reviews 5
This has exquisite flavor & is SO simple to put together! Did completely as written & turned out wonderfully!! Served over rice with Naan bread. Delicious!! Will definitely fix again!!!
This is a great recipe if you like spicey food. Great flavor and a hearty meal that is different than others. We are it with injera and garlic brown rice. I recommend taking the cooked chicke...
My husband and I loved this recipe! I only made half of the berbere mix since the recipe makes a large amount and I still have plenty left over to make this dish again. I served it over rice wit...
I loved this recipe. The flavors blend well together. If you don't like spicy food, reduce the cayenne pepper. But for me, the heat was not too much. It reminds me of Indian food, that is th...