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
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
FRIED CHICKEN
Provided by Marcus Samuelsson
Time 3h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the spice blend: Combine the berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1 1/2 teaspoons salt in a bowl. Brine the chicken: Stir 1 cup salt and 8 cups cold water in a large bowl until the salt dissolves. Add the chicken to the brine, cover and refrigerate 1 hour, 30 minutes. Remove the chicken from the brine and pat dry. Marinate the chicken: Whisk the buttermilk, coconut milk, minced garlic cloves and 1 tablespoon of the prepared spice blend in a large bowl. (Reserve the remaining spice blend for sprinkling.) Submerge the chicken in the marinade; cover and refrigerate overnight. Heat the oil: Remove the chicken from the refrigerator and let it almost come to room temperature, about 1 hour. Fill a large cast-iron skillet about halfway with peanut oil; add the rosemary and whole garlic cloves. Heat over medium-high heat until a deep-fry thermometer registers 360 degrees F, or until a pinch of flour added to the oil sizzles and rises to the surface.
- Bread the chicken: While the oil heats, mix the all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet. Remove the chicken from the marinade with tongs, letting the excess drip off. Roll the chicken in the flour mixture to coat thoroughly, then sprinkle more of the flour mixture on top.
- Fry the chicken: Shake off any excess flour from the chicken, then, using tongs, carefully lower each piece into the hot oil. Fry, turning occasionally, until just cooked through, about 7 minutes. (Reduce the heat to medium if the crust starts to brown too quickly.) Transfer to a rack and let rest, 10 minutes. Discard the garlic cloves and rosemary. Fry again: Reheat the oil until a deep-fry thermometer registers 375 degrees F to 380 degrees F. Fry the chicken again, this time in 2 batches to avoid crowding the pan, until the breading is crisp and deep golden brown, about 1 minute.
- Season the chicken: Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend. Keep the fried chicken warm in a 250 degrees F oven for up to 1 hour before serving, or let cool and pack for a picnic.
DORO WAT (ETHIOPIAN SPICED CHICKEN)
The national dish of Ethiopia, this spicy chicken stew is simply outstanding!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h40m
Number Of Ingredients 15
Steps:
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Nutrition Facts : Calories 647 kcal, Carbohydrate 11 g, Protein 43 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 376 mg, Sodium 885 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
ETHIOPIAN INSPIRED BERBERE CHICKEN CURRY
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
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.
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
BERBERE
Berbere is the primary spice mix from Ethiopia and Eritrea. Every region and family makes their own version, but they're all a great balance of warmth and spice. This version, made with toasted ground spices rather than whole, comes together very quickly and will keep in your pantry for several months. Use it as a spice rub or as a base for soups and stews.
Provided by Food Network
Time 10m
Yield 1/2 cup
Number Of Ingredients 14
Steps:
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.
BERBERE CHICKEN AND LENTILS
Berbere chicken and lentils is a high protein dish with earthy, warm spices Make this Ethiopian chicken recipe for an easy, healthy meal!
Provided by Kevin
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Combine the water and 1 teaspoon salt in large saucepan over high heat. Add lentils and bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain and rinse with cold water, drain again. Place in large bowl.
- In a blender or using a immersion hand blender, mix the olive oil, vinegar, mustard, 1 tablespoon of berbere, cinnamon, garlic, and 1 teaspoon salt, until thick and emulsified. Pour 3/4 cup dressing over warm lentils and toss to coat, set aside.
- Rub chicken all over with remaining 1 tablespoon berbere and 1 teaspoon of salt.
- Heat 2 tablespoons olive oil in large skillet over medium heat. Add onion and sauté until soft and caramelized, about 8 minutes. Remove and set aside. Add chicken breasts to skillet and sauté 3 minutes per side, or until cooked through.
- Toss the lentils with the dressing again. Arrange lentils on large platter or individual plate. Place chicken on top of lentils, onions on top of chicken and drizzle with remaining dressing and sprinkle with parsley. Serve with lemon slices.
Nutrition Facts : Calories 719 kcal, Carbohydrate 50 g, Protein 52 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 1126 mg, Fiber 25 g, Sugar 3 g, ServingSize 1 serving
BERBER CHICKEN
A really spicy and delicious Middle Eastern/African chicken dish. I marinated this chicken overnight and removed it from the marinade a few hours before cooking to dry the skin so it would turn out crisp. Preparation time does not include marination or "chicken drying" time. It's great with a fruited rice.
Provided by Barb R
Categories Whole Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove giblets from chicken. Wash chicken and pat dry.
- In a bowl, combine all the ingredients. Place the chicken in a plastic bag, add the marinade and make sure the marinade penetrates underneath the skin and inside cavity. Refrigerate for at least four hours or overnight.
- Remove chicken from the marinade. Place in a rotisserie and cook according to manufacturer's instructions, or roast in 350F oven for 15 minutes a pound, or until cooked thoroughly.
- From Margarita's International Recipes.
Nutrition Facts : Calories 765.1, Fat 60.3, SaturatedFat 15.1, Cholesterol 213.9, Sodium 202.2, Carbohydrate 2.7, Fiber 0.8, Sugar 0.5, Protein 50.6
CRISPY BERBERE CHICKEN WITH ETHIOPIAN LENTILS
Berbere is an Ethiopian spice mix, made with a combination of spices grown in the region. Flavors are deep and exotic and warming, perfect for the cold of fall and winter. My favorite use for Berbere as a rub for chicken, lamb, tofu and to flavor lentils or stews.
Provided by Feasting at Home
Categories Low-Carb Weeknight Dinners Nut-Free Dairy-Free Shellfish-Free Spicy Gluten-Free Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Oven Stove
Time 1h
Yield 6
Number Of Ingredients 26
Steps:
- If using whole seeds for the Berbere spice mix, lightly toast the Cumin Seeds (2 teaspoon), Whole Coriander Seeds (1 teaspoon), Cardamom Seeds (1 teaspoon), Fenugreek Seeds (1 teaspoon) and Black Peppercorns (1 teaspoon) on the stove top in a skillet for 2 to 3 minutes.
- Grind the toasted seeds, Ground Ginger (1/2 teaspoon), Ground Cloves (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Allspice (1/2 teaspoon), Sweet Paprika (3 tablespoon), Crushed Red Pepper Flakes (1 tablespoon), Ground Turmeric (1 teaspoon) and Salt (1 teaspoon) using a coffee grinder or mortar and pestle. Remember to crush or grind the chili flakes.
- In a medium heavy-bottom pot or dutch oven, saute Onion (2 cup), Carrot (1 cup), Garlic (5 clove) and Fresh Ginger (1 tablespoon) in Olive Oil (2 tablespoon) until tender, about 5 to 7 minutes.
- Add Berbere Spice Mix (2 tablespoon) and sauté 2 to 3 minutes.
- Add French Green Lentils (1 cup), Tomato (1 cup), Salt (1 teaspoon), and Water (3 cup). Bring to a boil, cover, turn heat to low and let cook until al dente, about 30 minutes.
- Pat the Skin-On Chicken Thigh (6) dry. Use Kosher Salt (to taste) to season all sides. Generously rub each piece with Berbere Spice Mix (2 tablespoon). Feel free to use more if needed.
- Heat Olive Oil (1 tablespoon) in a heavy bottom skillet, on medium high heat, place chicken skin side down and sear until it is crispy and golden, about 6-8 minutes.
- Turn over and turn heat down to medium, searing for 2 to 3 minutes.
- Place in a 400 degrees F (200 degrees C) oven until internal temperature reaches 165 degrees F (75 degrees C), about 10 to 15 minutes. Serve over a bed of Ethiopian lentils, and garnish with Italian Flat-Leaf Parsley (to taste).
Nutrition Facts : Calories 125 calories, Protein 3.6 g, Fat 9.7 g, Carbohydrate 6.1 g, Sodium 161.5 mg, Fiber 2.2 g, Sugar 0.8 g, SaturatedFat 2.5 g, TransFat 0.0 g, Cholesterol 19.8 mg, UnsaturatedFat 6.3 g
More about "chicken berbere food"
BERBERE CHICKEN THIGHS RECIPE - HOME CHEF
From homechef.com
Total Time 35 minsCalories 730 per serving
BAKED BERBERE CHICKEN WINGS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 1 hr 40 minsCategory EntertainCalories 456 per serving
BERBERE SPICED CHICKEN - RICARDO
From ricardocuisine.com
4/5 (68)Total Time 1 hr 30 minsCategory Main DishesCalories 760 per serving
RECIPE: ETHIOPIAN BERBERE CHICKEN THIGHS WITH GREEN …
From blueapron.com
3.9/5 (672)Servings 2Cuisine AfricanCalories 600 per serving
ETHIOPIAN-SPICED CHICKEN STEW RECIPE - EATINGWELL
From eatingwell.com
5/5 (9)Total Time 5 hrsCategory Healthy Chicken RecipesCalories 430 per serving
- Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a 5- to 6-quart slow cooker. Place chicken on top of the lentils.
- Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add berbere and cook, stirring, until very fragrant, 2 to 4 minutes. Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
- Cover and cook until the chicken is falling-apart tender, 5 hours on High or 7 to 8 hours on Low. Stir the stew to combine.
CRISPY ONE POT HONEY GARLIC ETHIOPIAN BERBERE CHICKEN THIGHS
From savoryspicerack.com
5/5 (3)Total Time 50 minsCategory MainCalories 344 per serving
- Score the skinless side your chicken thighs by slicing slits into the chicken. This will help the season and the sauce permeate the meat.
- In a medium bowl mix together the garlic, wine, honey, and Ethiopian Berbere Seasoning. Set aside.
ZIGNI BERBERE (SPICY CHICKEN STEW) RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Cuisine Moroccan RecipesCategory One-Pot Chicken RecipesServings 4-6Calories 332 per serving
- In a large pan, heat a glug of oil. Add the onions and fry for 5 minutes until starting to colour, then add the garlic and fry for 2-3 minutes more or until the onions are golden.
- Mix the berbere ingredients in a small bowl and set aside (or see tip). Add the chicken to the onions and fry, turning, until starting to colour. Add the remaining ingredients, including the berbere blend, and simmer gently until the meat is tender (1-1½ hours). Taste, season and serve with the accompaniments.
BERBER-SPICED CHICKEN BREASTS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 4
- 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.
DORO WAT -ETHIOPIAN CHICKEN STEW - IMMACULATE BITES
From africanbites.com
4.9/5 (14)Total Time 1 hr 20 minsCategory MainCalories 471 per serving
- In a large pot, over medium heat, heat until hot, and then add spiced butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.
- After the onions are caramelized or reached a deep brown color, add some more oil, followed by berbere spice, garlic, and ginger.
- Stir for about 2-3 minutes, for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn.
BERBERE CHICKEN WITH ETHIOPIAN LENTILS - FEASTING AT HOME
From feastingathome.com
4.8/5 (36)Total Time 1 hrCategory MainCalories 405 per serving
- In a heavy bottom pot, or dutch oven, saute diced onion, carrots, garlic and ginger in 2 tablespoons olive oil, until tender, about 5-7 minutes. Add 2-3 tablespoons Berbere Spice mix and sauté 2-3 minutes. Add 1 cup lentils, 1 cup diced tomatoes, 1 teaspoon salt and 3 cups water, and bring to a boil, cover, turn heat to low and let cook until tender, about 30 minutes. Uncover and cook off any extra liquid.
- Pat dry the chicken and salt all sides with salt and pepper and generously rub each piece with Berbere Spice Mix. The more, the spicier.
- Heat 1 tablespoon oil in a heavy bottom skillet, on medium-high heat, place chicken skin side down and sear until it is crispy and golden, about 6- 8 minutes. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 400 F oven until internal temperature reaches 165F (10-15 minutes)
ETHIOPIAN CHICKEN WITH LENTILS - GLOBALLY INSPIRED RECIPES
From piquantpost.com
Cuisine AfricaTotal Time 1 hrServings 4
- Prep all fresh ingredients and set aside. Heat a heavy bottom pot or dutch oven on Med-High. Add 2 tbsp of oil and sauté carrot, ginger, garlic, and onion until carrots begin to soften, about 7 mins. Add Berbere spice, jalapeño, salt & pepper. Stir and cook for 1 min.
- Add tomatoes, lentils, and water. Bring mixture to a boil then reduce heat to Low and cover. Cook for 30 mins or until lentils soften to Al Dente, or to taste.
- When you cover lentils, preheat oven to 400 and heat an oven-proof skillet on Med-High. Season chicken with salt & pepper. Then, rub Berbere spice on chicken. Add 1 tbsp of oil to pan and cook chicken skin side down for 5 mins. Flip chicken and cook for 3 mins.
- Put skillet in oven and cook until chicken reaches 165 deg, or about 12-15 mins. Remove and let rest for 5 mins. Serve chicken over a bed of lentils. Garnish with parsley.
BERBERE CHICKEN FLATBREAD WITH ZHOUG RECIPE - DIZNIFY
From diznify.com
- Stir together all the Berbere Marinated Chicken ingredients except the chicken. Stir the chicken into the marinade, cover, and place in the refrigerator to marinate for at least 1 hour (and no more than 24 hours) before cooking (step 4).
- Once the chicken is done marinating and you're ready to assemble your flatbread, make the zhoug drizzle. Blend all ingredients but the oil and salt in a small food processor or with an immersion blender. Slowly add oil and blend until the zhoug is a drizzable consistency. Season with salt to taste. Transfer the zough to a plastic sandwich bag.
- Preheat the oven to 425 degrees Farenheit (or the temperature according to your flatbread directions).
- Add 1/2 tablespoon oil to a medium-sized pan. Cook the chicken on medium heat until done (no longer pink in the center).
BERBéRé ROAST CHICKEN - RECIPE | SPICE TREKKERS
From spicetrekkers.com
PAN FRIED CHICKEN WITH BERBERE HOT HONEY - MARCUS SAMUELSSON
From marcussamuelsson.com
Estimated Reading Time 2 mins
BERBERE CHICKEN PASTA · EAT WELL ABI
From eatwellabi.com
4.8/5 (6)Category Dinner, Lunch, Main CourseCuisine African, Eriterian, EthiopianCalories 361 per serving
CREAMY ETHIOPIAN BERBERE CHICKEN CURRY | GET INSPIRED ...
From getinspiredeveryday.com
Cuisine EthiopianCategory DinnerServings 6Total Time 45 mins
BERBERE CHICKEN WITH LENTILS - BART INGREDIENTS
From bart.co.uk
Courses Main, SharingIngredients ChickenCuisine AfricanSeason Year round
BERBERE-SPICED ROAST CHICKEN AND VEGETABLES RECIPE | …
From bonappetit.com
4.2/5 (12)Servings 4
BERBERE CHICKEN - HOMESTEAD TREASURES
From homesteadtreasures.com
Cuisine EthiopianCategory Main CourseServings 4
BERBERE BAKED CHICKEN - GIMME THE RECIPE - YOU CAME FOR ...
From gimmetherecipe.com
Estimated Reading Time 3 mins
15 BERBERE RECIPES: THE SPICE BLEND THAT IS HEATING UP THE ...
From commoncanopy.com
Estimated Reading Time 5 mins
ETHIOPIAN CHICKEN STEW | BABAGANOSH
From babaganosh.org
4.6/5 (13)Total Time 55 minsCategory DinnerCalories 379 per serving
INSTANT POT BERBERE-RUBBED CHICKEN | COOK'S COUNTRY
From cookscountry.com
Servings 4Category Main Courses
BERBERE-SPICED CHICKEN THIGHS MEAL KIT DELIVERY | …
From makegoodfood.ca
BERBERE SPICE RECIPES | SPICE JUNGLE
From spicejungle.com
BERBERE-SPICED CHICKEN, CARROTS AND CHICKPEAS | THE MILLSTONE
From millstonenews.com
BERBERE-SPICED CHICKEN MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BERBERE SAUTéED CHICKEN - RECIPE | SPICE TREKKERS
From spicetrekkers.com
OTTOLENGHI’S CHICKEN BERBERE – DO IT AGAIN?
From pintsizedmoo.wordpress.com
BERBERE CHICKEN | SPICE KITCHEN™ - SPICES, SPICE BLENDS ...
From spicekitchenuk.com
CHICKEN WITH BERBERE - TFRECIPES.COM
From tfrecipes.com
CHICKEN BERBERE RECIPES
From tfrecipes.com
FOOD WISHES VIDEO RECIPES: HOW TO MAKE BERBERE SPICE AND ...
From foodwishes.blogspot.com
DORO WAT (ETHIOPIAN SPICED CHICKEN) - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
CHICKEN BERBERE (ETHIOPIAN STYLE)
From tastingspoons.com
6 EASY ETHIOPIAN RECIPES TO MAKE WITH ONE SIMPLE SPICE ...
From allrecipes.com
ETHIOPIAN BERBERE CHICKEN CURRY - ALL INFORMATION ABOUT ...
From therecipes.info
BERBERE ROASTED CHICKEN - PINCH 'N RUB
From pinchnrub.com
CHICKEN BERBERE - THE SPICE PEOPLE
From thespicepeople.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love