Ethiopian Rice With Chicken Recipes

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DORO WAT: ETHIOPIAN CHICKEN DISH



Doro Wat: Ethiopian Chicken Dish image

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

1 cup butter, divided
1 onion, chopped
2 ½ cups water, divided
1 (6 ounce) can tomato paste
¾ cup berbere seasoning
1 teaspoon chopped garlic
½ teaspoon ground ginger
4 skinless, boneless chicken breasts, cubed
⅓ cup sweet white wine
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
4 hard-boiled eggs

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

ETHIOPIAN CHICKEN



Ethiopian Chicken image

This is a fragrant and spicy chicken dish that can be served as either a main meal or an appetizer.

Provided by Heidi B

Categories     World Cuisine Recipes     African

Time 1h

Yield 4

Number Of Ingredients 6

16 chicken wings, split and tips discarded
1 onion, chopped
⅔ cup soy sauce
½ teaspoon ground cinnamon
½ teaspoon ground cloves
⅛ teaspoon ground ginger

Steps:

  • Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
  • Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 6.2 g, Cholesterol 34.3 mg, Fat 8.3 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 2.3 g, Sodium 2439.7 mg, Sugar 1.9 g

ETHIOPIAN INSPIRED BERBERE CHICKEN CURRY



Ethiopian Inspired Berbere Chicken Curry image

This Ethiopian curry is a favorite because of the addicting flavor of the berbere spice mix!

Provided by Get Inspired Everyday! - Inspired by The Silk Road

Categories     Curry

Time 30m

Number Of Ingredients 10

1 package boneless skinless chicken thighs, about 4 or 1 pound, cut into 1/2″ pieces
3 Tablespoons butter, or avocado oil for dairy free
1 medium onion, diced, 12 ounces
1 clove garlic, minced
2 Tablespoons berbere spice mix, or to taste, see notes
2 crowns broccoli, 1 pound 6 ounces, see notes
3 cups cherry tomatoes, 14 ounces, or 1-14 ounce can chopped tomatoes
1 can coconut milk
1 Teaspoon sea salt, or to your taste
1/4 cup chopped fresh cilantro

Steps:

  • If you're using fresh tomatoes, place them in a blender and blend into a chunky sauce, set aside. If you're using chopped canned tomatoes, they're all ready to go.
  • To prepare the broccoli, trim the end of the stems and peel away the tough outer layer. Then thinly slice the stems, and cut the florets into small bite sized pieces, set the prepared broccoli aside.
  • Preheat a large skillet, 15″ over medium heat. When the pan is hot, add 1 Tablespoon of the butter or avocado oil to the pan along with the cut up chicken thighs. Turn the heat to high and sauté until browned and mostly done, don't worry if there's a little pink in the chicken because it's going to finish cooking later. Remove the chicken pieces from the pan, and set them aside.
  • Lower the heat to medium high, and add the remaining 2 Tablespoons of butter or avocado oil to the pan along with the diced onion. Sauté until the onion is browned and beginning to soften, about 3-4 minutes. Add the minced garlic and berbere spice mix and cook for about 1 minute or until the garlic is fragrant but not browned.
  • Then add the prepped broccoli, blended tomatoes/canned chopped tomatoes, and the can of coconut milk. Bring the mixture to a simmer. Then lower the heat to low, add the chicken back into the pan, and simmer for 5-6 minutes or until the broccoli is just tender and the chicken is fully cooked.
  • Season to taste with sea salt, and stir in the chopped cilantro.
  • Serve immediately with rice or cauliflower rice.

SPICY ETHIOPIAN CHICKEN



Spicy Ethiopian Chicken image

Make and share this Spicy Ethiopian Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 27m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon cajun seasoning
1/2 teaspoon ground cardamom
1/8 teaspoon ground allspice
2 boneless skinless chicken breast halves
3 tablespoons butter
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
1 cup water

Steps:

  • Combine first 3 ingredients in small bowl.
  • Sprinkle chicken on both sides.
  • Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
  • Add chicken and sauté until brown, about 4 minutes on each side.
  • Transfer to plate.
  • Melt remaining 1 tablespoon butter in same skillet.
  • Add onion and sauté for 3 minutes.
  • Add ginger and sauté for 1 minute.
  • Return chicken to skillet.
  • Add 1 cup water and bring up to a boil.
  • Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
  • Transfer chicken to 2 plates and cover with foil.
  • Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
  • Season salt with salt and pepper.
  • Spoon over chicken.

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