African Chicken in Spicy Red Sauce

Chicken simmered in a spicy red sauce made with the spice blend berbere is a tasty Ethiopian-inspired main dish.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 257 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 tablespoon butter
• 3 tablespoons fresh lemon juice
• 1 ½ cups chopped onion
• 1 (14.5 ounce) can chicken broth
• 1 tablespoon minced garlic
• 1 (6 ounce) can tomato paste
• 1 teaspoon olive oil
• 2 tablespoons chopped fresh cilantro
• 2 pounds skinless, boneless chicken breast halves
• ½ cup dry red wine
• 1 tablespoon freshly ground black pepper
• 2 tablespoons cayenne pepper
• 1 tablespoon minced fresh ginger
• ¾ teaspoon salt, divided
• 4 lemon wedges

Recipe Instructions

Step 1

Combine cayenne pepper, black pepper, ground ginger, cinnamon, and cloves together in a bowl until berbere is evenly mixed. Measure 2 teaspoons berbere and store remaining for another use.

Step 2

Place chicken in a shallow dish. Drizzle lemon juice over chicken and season with 1/2 teaspoon salt. Cover dish with plastic wrap and marinate in refrigerator for 30 minutes.

Step 3

Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant, about 5 minutes. Add 2 teaspoons berbere, remaining 1/4 teaspoon salt, butter, fresh ginger, nutmeg, and cardamom to onion mixture; stir to coat, about 1 minute.

Step 4

Stir chicken broth, wine, and tomato paste into onion mixture; add chicken and bring to a boil. Cover pan, reduce heat, and simmer, turning chicken occasionally, until chicken is tender and no longer pink in the center, about 50 minutes. Stir cilantro into chicken mixture and serve with lemon wedges.