NORTH AFRICAN SPICED CHICKEN
Chicken thighs dressed in an easy north African spice blend then seared and baked.
Provided by Courtney
Categories Main Course
Number Of Ingredients 11
Steps:
- Add the chicken to a large bowl then drizzle with avocado oil and all the spices. Using a pair of tongs turn and mix the chicken pieces and spices together until they are evenly distributed over the chicken.
- Sear the chicken about a minute or to per side on a large frying pan heated to medium high heat.
- Bake in the oven at 350ºF for 15 minutes, or until the internal temperautre reaches 165ºF.
Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 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.
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