African Ethiopian Chicken In Spicy Red Sauce Recipes

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

Ingredients

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 RECIPE - (4/5)

African Chicken in Spicy Red Sauce Recipe - (4/5) image

Provided by tonyglib

Number Of Ingredients 18

Ingredients

2 chicken breast halves, skinned (about 1/2 pound)
2 chicken drumsticks, skinned (about 1/2 pound)
2 chicken thighs, skinned (about 3/4 pound)
3 tablespoons fresh lemon juice (1 lemon)
3/4 teaspoon salt, divided
Cooking spray
1 1/2 cups chopped onion (2 medium)
1 tablespoon minced garlic
2 teaspoons Berbere
1 tablespoon butter
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 cup dry red wine
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (6-ounce) can no-salt-added tomato paste
2 tablespoons chopped fresh cilantro
4 lemon wedges

Steps:

Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon 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.

ETHIOPIAN CHICKEN

Ethiopian Chicken image

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

Provided by Heidi B

Categories World Cuisine Recipes African

Time 1h

Yield 4

Number Of Ingredients 6

Ingredients

16 chicken wings, split and tips discarded
1 onion, chopped
⅔ cup soy sauce
½ teaspoon ground cinnamon
½ teaspoon ground cloves
⅛ teaspoon ground ginger

Steps:

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.
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.
Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 6.2 g, Cholesterol 34.3 mg, Fat 8.3 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 2.3 g, Sodium 2439.7 mg, Sugar 1.9 g

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