Rating: 4.5 stars
18 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

Recipe Summary

1 hr 27 mins
1 hr 37 mins
10 mins
4 chicken breast halves


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.

  • Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

  • Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Cook's Notes:

Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.

If you are unable to find berbere, I have a recipe that comes close: Berbere (Ethiopian Spice). However, it seems there are many possible variations.

You can substitute any other type of meat for the chicken breast, if desired.

Nutrition Facts

778 calories; protein 32.9g; carbohydrates 24.2g; fat 54.3g; cholesterol 398.6mg; sodium 2859mg. Full Nutrition