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Ethiopian Chicken

Rated as 3.95 out of 5 Stars
0

"This is a fragrant and spicy chicken dish that can be served as either a main meal or an appetizer."
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Ingredients

1 h servings 157
Original recipe yields 4 servings

Directions

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  1. Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
  2. Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
  3. Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.

Nutrition Facts


Per Serving: 157 calories; 8.3 6.2 14.2 34 2440 Full nutrition

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Reviews

Read all reviews 31
  1. 41 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The only reason I am not giving this 5 stars is because the recipe does not direct you to marinate the chicken overnight or all day. I let it marinate for 5 hours and that was not enough. Also...

Most helpful critical review

This is definetly NOT Ethiopian chicken. Being of Ethiopian descent I was wandering how the ingredients were going to come out having an Ethiopian flavor... well it didn't. So if you're lookin...

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This is definetly NOT Ethiopian chicken. Being of Ethiopian descent I was wandering how the ingredients were going to come out having an Ethiopian flavor... well it didn't. So if you're lookin...

The only reason I am not giving this 5 stars is because the recipe does not direct you to marinate the chicken overnight or all day. I let it marinate for 5 hours and that was not enough. Also...

I was expecting "Ethiopian" flavors from the title. Having grown up in Ethiopia, I can assuredly say that this isn't Ethiopian... it's more like some kind of Asian combination from the seasonin...

absolutely delicious!!!

Two variants -- One time I ran short on soy sauce and went with 1/3 cup soy sauce and 1/3 cup white wine; family loved it--we call it Drunken Ethiopian Chicken. Also have used it on boneless th...

My 9 year old son, 90 year old father-in-law and I LOVED these. You could actually taste the cinnamon and ginger. I had left out the onion because my son doesn't like them, but I used 1/2 teaspo...

Very testy but not Ethiopian. You should comeup with some other name

Easy, so economical, can be prepared in large volumn to be frozen and simply reheated when any occasion calls for it. Another recipe dieters can say 'thank you' for.

This was good, but it almost tasted plain. If your like me and you like a strong flavor then you will probably not like this.