Berbere Spiced Chicken Breasts

Rating: 4.38 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

One of my favorite uses for berbere spice is this chicken breast recipe. But you can use a pork chop or a piece of lamb, it's so versatile.

 By Chef John
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).

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  • Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.

  • Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.

Chef's Note:

Here's a link to a recipe for making your own Berbere Spice Blend.

Nutrition Facts

Per Serving:
432 calories; 28.1 g total fat; 92 mg cholesterol; 3393 mg sodium. 15.7 g carbohydrates; 28.4 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Bart Jasiewicz
Rating: 5 stars
11/19/2016
I love trying out recipes from all corners of the world and when I heard this was an Ethiopian dish I knew I had to try it out especially since it was from Chef John. As always he did not disappoint. This spice blend turned the regular bland chicken taste that we're all used to into something completely different. The sauce complemented it real nice. I served it with a bit of mashed cauliflower (we're trying to watch the carbs) and my wife loved it. Read More
Helpful
(5)

Most helpful critical review

RainbowEyes
Rating: 3 stars
02/10/2018
Too much tomato paste- the amount called for just overwhelmed the flavors of everything else and it tasted like just.. tomato sauce with some spice. I kept adding more coconut milk and berbere but it was still lost to the tomato. Will try again with less tomato paste next time:) Read More
Helpful
(1)
24 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Bart Jasiewicz
Rating: 5 stars
11/19/2016
I love trying out recipes from all corners of the world and when I heard this was an Ethiopian dish I knew I had to try it out especially since it was from Chef John. As always he did not disappoint. This spice blend turned the regular bland chicken taste that we're all used to into something completely different. The sauce complemented it real nice. I served it with a bit of mashed cauliflower (we're trying to watch the carbs) and my wife loved it. Read More
Helpful
(5)
Bart Jasiewicz
Rating: 5 stars
11/19/2016
I love trying out recipes from all corners of the world and when I heard this was an Ethiopian dish I knew I had to try it out especially since it was from Chef John. As always he did not disappoint. This spice blend turned the regular bland chicken taste that we're all used to into something completely different. The sauce complemented it real nice. I served it with a bit of mashed cauliflower (we're trying to watch the carbs) and my wife loved it. Read More
Helpful
(5)
Gordon
Rating: 5 stars
01/22/2018
We love Ethiopian food but this is the first time I've made it. Turned out great. Amazing appetizing aroma too. We all loved it. I used 1 lb breasts two to a pan (2 pans) but they weren't cooked through in the times shown so I moved them to a baking dish (without the reduced sauce) and baked for 15 minutes at 350. I poured out all of the pan juices and put most of the reduced sauce on them leaving some of the sauce so people could add extra if they wanted. The chicken was tender and delicious. FYI: I purchased the berbere spice at the grocery store (Kroger) rather than making it as the video shows. Read More
Helpful
(2)
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LOOSENUP
Rating: 5 stars
09/17/2017
Loved it! Read More
Helpful
(2)
Melly
Rating: 5 stars
08/17/2017
I love layers of flavors and this chicken had many. This will be made over and over again at our home. What an amazing treat. Read More
Helpful
(2)
Brandon T.
Rating: 4 stars
08/09/2017
Great meal! I will definitely do this again! Read More
Helpful
(1)
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Kendan Lovell
Rating: 4 stars
08/19/2018
I'm a bit suss on the berbere spice blend I got because it didn't have the lush red vibe going on here. It was still very yummy. I had it coupled with Chef John's Rice Ah Roni!!! Read More
Helpful
(1)
judy
Rating: 5 stars
01/07/2019
wonderful:-) Read More
Helpful
(1)
RainbowEyes
Rating: 3 stars
02/10/2018
Too much tomato paste- the amount called for just overwhelmed the flavors of everything else and it tasted like just.. tomato sauce with some spice. I kept adding more coconut milk and berbere but it was still lost to the tomato. Will try again with less tomato paste next time:) Read More
Helpful
(1)
Sophia
Rating: 5 stars
02/10/2018
My family makes the authentic Doro Wat from the time they lived in Ethiopia. This was a good take on it. Changed it by added onion to the pan with chicken and only 1/2 lime and whole hard boiled eggs at the end. No cilantro as that is not Ethiopian. Will definitely make again. Read More
Helpful
(1)
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