African Chicken In Spicy Red Sauce Recipe 45

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AFRICAN CHICKEN IN SPICY RED SAUCE



African Chicken in Spicy Red Sauce image

This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time *Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation!

Provided by Debi9400

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 20

2 lbs boneless chicken breasts
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon salt, divided
1 teaspoon olive oil
1 1/2 cups chopped onions (2 medium)
1 tablespoon minced garlic
1 tablespoon butter
1 tablespoon minced ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 cup dry red wine
1 (14 1/2 ounce) can chicken broth
1 (6 ounce) can tomato paste
2 tablespoons fresh cilantro
4 lemon wedges
2 tablespoons ground red pepper
1 tablespoon fresh ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • Berbere:.
  • Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
  • Chicken:.
  • Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
  • Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
  • Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
  • Add wine, broth, and tomato paste; stir until well blended.
  • Add chicken mixture; bring to a boil.
  • Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
  • Stir in cilantro. Serve with lemon wedges.

AFRICAN CHICKEN IN SPICY RED SAUCE



African Chicken in Spicy Red Sauce image

This is just the most-delicious Ethiopian main dish. Absolutely wonderful.

Provided by Phil

Categories     African Recipes

Time 1h45m

Yield 6

Number Of Ingredients 20

2 tablespoons cayenne pepper
1 tablespoon freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 pounds skinless, boneless chicken breast halves
3 tablespoons fresh lemon juice
¾ teaspoon salt, divided
1 teaspoon olive oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 tablespoon butter
1 tablespoon minced fresh ginger
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
1 (14.5 ounce) can chicken broth
½ cup dry red wine
1 (6 ounce) can tomato paste
2 tablespoons chopped fresh cilantro
4 lemon wedges

Steps:

  • 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 skillet 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 pan, 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.

Nutrition Facts : Calories 257.3 calories, Carbohydrate 14.9 g, Cholesterol 84.6 mg, Fat 6.6 g, Fiber 3.5 g, Protein 32.1 g, SaturatedFat 2.4 g, Sodium 887 mg, Sugar 6.2 g

AFRICAN CHICKEN IN SPICY RED SAUCE



African Chicken in Spicy Red Sauce image

This is just the most-delicious Ethiopian main dish. Absolutely wonderful.

Provided by Phil

Categories     African Recipes

Time 1h45m

Yield 6

Number Of Ingredients 20

2 tablespoons cayenne pepper
1 tablespoon freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 pounds skinless, boneless chicken breast halves
3 tablespoons fresh lemon juice
¾ teaspoon salt, divided
1 teaspoon olive oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 tablespoon butter
1 tablespoon minced fresh ginger
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
1 (14.5 ounce) can chicken broth
½ cup dry red wine
1 (6 ounce) can tomato paste
2 tablespoons chopped fresh cilantro
4 lemon wedges

Steps:

  • 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 skillet 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 pan, 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.

Nutrition Facts : Calories 257.3 calories, Carbohydrate 14.9 g, Cholesterol 84.6 mg, Fat 6.6 g, Fiber 3.5 g, Protein 32.1 g, SaturatedFat 2.4 g, Sodium 887 mg, Sugar 6.2 g

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