Spicy Ethiopian Chicken Recipe #11847
You should serve this with warm pita bread.
by Ashley U
27 min | 5 min prep
SERVES 2
- 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
- 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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5 stars