Description
A vibrant and flavorful dish featuring tender chicken sautéed with aromatic spices, creating a spectacular communal dining experience.
Ingredients
Scale
- Boneless chicken (breast or thighs)
- Berbere spice blend
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1 tablespoon vegetable oil
Instructions
- Cut the chicken into bite-sized pieces and pat dry.
- Heat vegetable oil in a skillet over medium heat.
- Add onions and sauté until translucent, about 5–7 minutes.
- Stir in garlic and ginger, cooking until fragrant, about 1 minute.
- Add chicken pieces, sprinkle with salt and berbere spice, and cook until browned, about 6–8 minutes.
- Mix in tomato paste and simmer for 2 minutes.
- Slowly pour in the chicken broth and bring to a simmer.
- Cook together for 10–15 minutes, adjusting seasoning if needed.
- Serve over injera with extra sauce on top.
Notes
For added flavor, marinate the chicken in berbere spice and yogurt overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Ethiopian, chicken, spicy, berbere, family recipe, comfort food, communal dining