14 Reviews of African Chicken in Spicy Red Sauce

From: Leggy Peggy

On Jun 28, 2008

Delicious! My daughter and I made this on two separate nights and were both thrilled with the results. To extend the number of servings, I added some diced zucchini in the last 20 minutes. Yummo!

From: maidinafrica

On Jun 5, 2007

Excellent recipe full of flavour and nicely spiced - my kind of food. This is the kind of meal I would serve at a dinner party then sit back and wait for the compliments. Mixing the Berbere reminded me of exotic spice markets and made the kitchen smell wonderful. The recipe was easy to follow although you have to check the larder to make sure you have all the ingredients. I might add a touch of plain yogurt at the end of cooking time to give a creamy finish. Thanks for this recipe Debi; I will be looking out for more on your page.

From: Boomette

On Jun 20, 2008

This chicken is so good. And the smell also while cooking. I did half the recipe. I used chicken legs bone-in and skin on. I know that it would have been better with boneless skinless, but that's what I had in the fridge. I added a little bit more olive oil than requested. I used 1 small onion. Instead of the red wine, I used unsweetened cranberry juice. I used no sodium chicken broth. I used a small can of tomato paste even if only 3 ounces was needed. I didn't want to measure. I love the taste of the sauce with the spices. That's a perfect combination and mixed to the cranberry juice and tomato :P Thanks Beautiful BC. Made for the Babes of ZWT4

From: mickeydownunder

On Jun 24, 2008

NOTE TO SELF, TRUE! NEVER make recipes when am tired too! When read "Combine all ingredients", yes I did, In the fridge for 45 minutes it marinated and hide! LOL OK, So when realised mistake, this is what to do, Drain chicken and onions, CATCH REST OF SAUCE IN A PAN, true! Frypan on HIGH, away you go, Dump chicken and onions, do NOT stir right away, I SAY SO! LOL About every 2 1/2 minutes turn away, This recipe will make your day! I did this for about 10 minutes, TRUE! It did have SOME liquid in but that didn't hinder this too! Used HOT cayenne, spiced black pepper, personal taste for me! Did I mention, this is a GREAT recipe! Then added BERBERE spices into chicken for one minute, true! Dumped rest of sauce into! 50 minutes, simmered away, Added green beans towards end, THIS RECIPE MAKE MY DAY! THANKS! NOTE: Used 3 packs of 2 Tabsp each tomato paste, chicken breast pieces cut into small bite sizes.....

From: Sweet Baboo

On May 3, 2008

I couldn't agree more with the other reviewers...this is one spicy and delicious dish, and the house does smell amazing while it cooks! Because I didn't have the time to tend to the pot for simmering, I cooked the chicken on low in my crockpot and this seemed to work well, but probably left me with more sauce than if I had cooked it on the stove. No worries, none will go to waste, as I plan on adding a little chicken broth to the leftover chicken and sauce to make a soup for lunch...this was way to good not to use up every speck.

From: Gerry

On Aug 4, 2007

A five for the aroma alone! Made this using chicken breasts, am sure it would be equally good with chicken pieces. Loved the Berbere. Other then stirring in only a small amount of the fresh cilantro I made as posted. Slowly introducing my family to cilantro - I love cilantro and had a bowl of the freshly snipped cilantro on the table ... just for me! Didn't have plain yogurt on hand but will try MaidinAfricas suggestion next time around. Thank you for sharing this exotic tasting recipe which we all enjoyed.

From: Chef #866327

On Jun 24, 2008

Outstanding. I didn't have wine so I used red wine vinegar. I also put everything in crock pot on low after all ready to simmer. the chicken breasts fell apart and we used injera bread to eat it with. YUMMY!

From: Andi of Longmeadow Farm

On Jun 19, 2008

BC~ I bet you were waiting for me to find my way to this divine recipe that shouts taste explosion in your palette. I followed this exactly, except I had a bone/in and chicken breast that also included the skin. I browned the chicken on both sides first, (after the brining) and emerged this well into the delightfully, spicy, Berbere and sauce and let it simmer happily away until the kitchen thermometer registered 180. I would give this a stir from time to time, and could hardly wait until it was time to devour. Oh yes, I used green onions instead of onion. The Berbere was fabulous! I can't say enough about this wonderful recipe and will make it quite often. Thanks BC! Made for ZWT4 June 200.

From: pattikay in L.A.

On Jun 30, 2008

Spicy and wonderful! The Berebere added just the right degree of heat for us and had so much flavor. I loved this and will gladly make it again sometime. Thanks for posting!

From: KITTENCAL

On Apr 13, 2008

Absolutely delicious and a recipe I will make many times again, this was right up my alley, it has it all extreme spice and tons of flavor, I made this using skin-on chicken thighs, thanks for sharing this great recipe Beautiful BC!