Name: Berbere Spiced Chicken
Prep time: 8 min
Cook time: 28 min
Total time: 36 min
Cuisine: Ethiopian
Ingredients: 2 yellow onions, quartered; 2 pounds boneless, skinless chicken thighs; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons kosher salt; 1/2 cup (1-stick) butter; 3 cloves garlic, finely minced; 1/2 inch fresh ginger, peeled and grated; 3 ounces tomato paste; 1/4 cup berbere spice; 1 3/4 cups water; Optional - serve with 4 soft boiled eggs, Injera, or rice

Ethiopian

Bowl

Dutch oven

Blitz the onions in a food processor until they are a chunky puree.

Cut the chicken thighs into 1-inch cubes. Toss the chicken with the salt and lemon juice in a bowl. Set aside.

Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown.

Add the garlic and ginger and stir for 30 seconds.

Add tomato paste and berbere spice and stir to combine. Reduce the heat to low and cook for 5 minutes., stirring often.

Deglaze the pan with one cup of water. Let reduce for 2 minutes.

Add chicken and 3/4 cup of water. Reduce heat and simmer until thickened and chicken is cooked to tenderness, about 10 minutes.

Berbere Spiced Chicken

Utensils needed:

Overview

Category

Cuisine

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