Description
A vibrant and flavorful dish featuring succulent chicken marinated in a unique berbere spice mix, embodying the essence of Ethiopian cuisine.
Ingredients
Scale
- 2 lbs chicken thighs (boneless or bone-in)
- 3 tablespoons berbere spice mix
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons ghee or vegetable oil
- 1 large onion, sliced
- Juice of 1 lemon
- Optional: diced tomatoes or chopped bell peppers
Instructions
- In a bowl, combine chicken, garlic, ginger, lemon juice, and berbere spice. Marinate for at least 1 hour, preferably overnight.
- Heat ghee or oil in a large skillet over medium heat. Sauté sliced onions until golden and soft, about 5-7 minutes.
- Add the marinated chicken to the skillet along with any remaining marinade. Cook for about 5-6 minutes on each side until cooked through.
- For added flavor, toss in diced tomatoes or bell peppers during the last few cooking minutes.
- Remove from heat and let chicken rest for a few minutes. Serve with injera or rice.
Notes
Marination is key for flavor. Adjust berbere for desired spice level. Serve on a communal plate for a traditional Ethiopian experience.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg
Keywords: Ethiopian chicken, spicy chicken, berbere, communal dining, family recipe