Chicken Berbere Recipe #241342
Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe.
I must say that I was stunned at the result! Try to find something better than cooking oil. I used canned duck fat.
Don't worry too much about the amount of fat. The other ingredients are virtually fat-free. Recipes for berbere pepper can be found on Recipezaar.
30 min | 15 min prep
SERVES 4
- 3-4 ounces cooking oil (duck fat, ghee, lard etc)
- 2 lbs chicken breasts, in one-inch cubes
- 2 large onions, chopped
- 4 garlic cloves, chopped
- 4 tablespoons berbere, pepper (see above)
- 2 tablespoons tomato paste
- 3 tomatoes, chopped
- 1 cup chicken stock (or cubes)
- 1/2 lemon, zest of, grated
- salt
- pepper
- fresh cilantro stem (coriander)
- Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don't put too much meat into the skillet at once, or they won't brown.
- Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.
- Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.
- Stir for a moment, then add chicken, tomatoes, stock and lemon peel.
- Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).
- Add salt and pepper to taste.
- Garnish with cilantro stems and serve immediately with rice or on flat bread.
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5 stars