Berber Spiced Chicken Breasts Recipes

BERBERE SPICED CHICKEN BREASTS

Berbere Spiced Chicken Breasts image

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.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 20m

Yield 1

Number Of Ingredients 11

Ingredients

1 skinless, boneless chicken breast half - lightly pounded to an even thickness
1 teaspoon kosher salt
1 tablespoon berbere spice blend, or to taste
2 teaspoons butter
1 lime, juiced
2 teaspoons tomato paste
¼ cup chicken broth, or as needed
⅓ cup coconut milk
½ teaspoon berbere spice blend, or to taste
Salt to taste
1 tablespoon chopped cilantro

Steps:

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).
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.

Nutrition Facts : Calories 432 calories, Carbohydrate 15.7 g, Cholesterol 92.2 mg, Fat 28.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 20.4 g, Sodium 3392.6 mg, Sugar 2.9 g

BERBER-SPICED CHICKEN BREASTS

Berber-Spiced Chicken Breasts image

Here's an easy way to add a bunch of flavor to chicken breasts you plan to grill. You'll need at least an hour marinating time. Recipe from Saveur by chef Steven Raichlen.

Provided by Pinay0618

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 garlic cloves, quartered
1 small onion, coarsely chopped
one 1-inch piece fresh ginger, peeled and chopped
3 tablespoons sweet paprika
2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon fresh ground pepper
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
4 chicken breast halves, on the bone with skin (2 pounds)
lemon wedge, for serving

Steps:

In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours.
Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.

Nutrition Facts : Calories 246.7, Fat 17.6, SaturatedFat 3.5, Cholesterol 46.4, Sodium 921.2, Carbohydrate 7.3, Fiber 2.8, Sugar 1.6, Protein 16.4

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In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours.
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