Best 5 African Ethiopian Chicken In Spicy Red Sauce Recipes
Feast your taste buds on an authentic culinary journey with our exploration of African-Ethiopian Chicken in Spicy Red Sauce. This tantalizing dish, deeply rooted in the vibrant culinary traditions of Ethiopia, promises an explosion of flavors and aromas that will transport you to the heart of Africa.
Indulge in the intricate blend of spices that form the foundation of this delectable dish. From the fiery heat of chili peppers to the earthy warmth of cumin and coriander, each ingredient plays a harmonious role in creating a symphony of flavors. Chicken takes center stage, slow-cooked in a rich and flavorful sauce until tender and succulent. The result is a dish that is both comforting and exciting, a true celebration of African-Ethiopian cuisine.
This culinary adventure includes not only the main recipe but also a collection of complementary dishes that elevate the dining experience. Discover the art of preparing Misir Wot, a hearty and flavorful lentil stew brimming with aromatic spices and vegetables. Embark on a culinary expedition with Gomen, a traditional Ethiopian collard greens dish, where the earthy flavors of greens combine with the tanginess of tomatoes and onions.
For a delightful side dish, explore the wonders of Kik Alicha, a vibrant yellow split pea stew brimming with fragrant turmeric and warming spices. And to complete this culinary voyage, learn the secrets behind preparing Injera, the iconic Ethiopian flatbread that serves as the perfect accompaniment to soak up every morsel of these delectable dishes.
Join us on this culinary expedition through the diverse flavors of Africa, where each recipe tells a story of tradition and heritage. Let your taste buds dance with delight as you delve into the vibrant world of African-Ethiopian cuisine.
DORO WAT (ETHIOPIAN SPICED CHICKEN)
The national dish of Ethiopia, this spicy chicken stew is simply outstanding!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h40m
Number Of Ingredients 15
Steps:
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Nutrition Facts : Calories 647 kcal, Carbohydrate 11 g, Protein 43 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 376 mg, Sodium 885 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
AFRICAN (ETHIOPIAN) CHICKEN IN SPICY RED SAUCE
My husband and are a so blessed to have friends all over the world. Some great friends who are missionaries in Saboba, Northern Ghana made this Chicken dish for us when they were on leave. Jean had first eaten it in Ethiopia. I may not be able to travel physically, but I sure do by tasting authentic food from around the...
Provided by Marsha Gardner
Categories Chicken
Number Of Ingredients 19
Steps:
- 1. BERBERE: Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
- 2. 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.
- 3. 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.
- 4. Add wine, broth, and tomato paste; stir until well blended. 8 Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
- 5. Stir in cilantro. Serve with lemon wedges.
AFRICAN CHICKEN IN SPICY RED SAUCE
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
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.
DORO WAT: ETHIOPIAN CHICKEN DISH
I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.
Provided by Twin Cities
Categories World Cuisine Recipes African
Time 1h37m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
- Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
- Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.
Nutrition Facts : Calories 777.7 calories, Carbohydrate 24.2 g, Cholesterol 398.6 mg, Fat 54.3 g, Fiber 11.9 g, Protein 32.9 g, SaturatedFat 31.6 g, Sodium 2859 mg, Sugar 8.4 g
AFRICAN CHICKEN IN SPICY RED SAUCE RECIPE - (4/5)
Provided by tonyglib
Number Of Ingredients 18
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes fresh chicken, vegetables, and herbs.
- Don't Overcook the Chicken: Chicken breast is a lean meat, so it's important not to overcook it. Cook it until it reaches an internal temperature of 165°F (74°C).
- Sauté the Vegetables: Sautéing the vegetables in a little bit of oil will help to bring out their flavor and color.
- Use a Good Quality Berbere Spice Blend: Berbere is a key ingredient in this dish, so it's important to use a good quality blend. You can find berbere at most African or Ethiopian grocery stores.
- Simmer the Sauce: Simmering the sauce for at least 30 minutes will help to develop the flavors and thicken the sauce.
- Serve with Rice or Injera: This dish is traditionally served with rice or injera, a sourdough flatbread. Injera is a good choice if you want a gluten-free option.
Conclusion:
This African Ethiopian Chicken in Spicy Red Sauce is a delicious and flavorful dish that is sure to impress your friends and family. With its vibrant colors and bold flavors, this dish is a perfect way to experience the cuisine of Ethiopia. So next time you're looking for something new and exciting to cook, give this recipe a try!
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