Berbere Spiced Chicken Breasts Food
BERBERE SPICED CHICKEN
This recipe for berbere spiced chicken is wonderfully rich and full of flavors. It requires relatively few ingredients and makes a very hearty meal.
Provided by This Healthy Table
Categories Main Dishes
Time 36m
Number Of Ingredients 11
Steps:
- Blitz the onions in a food processor until they are a chunky puree.
- Cut the chicken thighs into 1-inch cubes. Toss the chicken with the salt and lemon juice in a bowl. Set aside.
- Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown.
- Add the garlic and ginger and stir for 30 seconds.
- Add tomato paste and berbere spice and stir to combine. Reduce the heat to low and cook for 5 minutes., stirring often.
- Deglaze the pan with one cup of water. Let reduce for 2 minutes.
- Add chicken and 3/4 cup of water. Reduce heat and simmer until thickened and chicken is cooked to tenderness, about 10 minutes.
Nutrition Facts : Calories 475 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 371 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 53 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1682 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BERBERE SPICED CHICKEN BREASTS
One of my favorite uses for berbere spice is this chicken breast recipe. But you can use a pork chop or a piece of lamb, it's so versatile.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
- Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
- Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.
Nutrition Facts : Calories 432 calories, Carbohydrate 15.7 g, Cholesterol 92.2 mg, Fat 28.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 20.4 g, Sodium 3392.6 mg, Sugar 2.9 g
BERBER-SPICED CHICKEN BREASTS
Here's an easy way to add a bunch of flavor to chicken breasts you plan to grill. You'll need at least an hour marinating time. Recipe from Saveur by chef Steven Raichlen.
Provided by Pinay0618
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours.
- Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.
Nutrition Facts : Calories 246.7, Fat 17.6, SaturatedFat 3.5, Cholesterol 46.4, Sodium 921.2, Carbohydrate 7.3, Fiber 2.8, Sugar 1.6, Protein 16.4
CHICKEN BERBERE
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.
Provided by Andreacute Grisell
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 659.2, Fat 43.3, SaturatedFat 9.1, Cholesterol 147.1, Sodium 299.6, Carbohydrate 15.8, Fiber 2.6, Sugar 7.6, Protein 50.9
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- In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours.
- Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.
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