Ethiopian Inspired Berbere Chicken Curry Food

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ETHIOPIAN INSPIRED BERBERE CHICKEN CURRY



Ethiopian Inspired Berbere Chicken Curry image

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

1 package boneless skinless chicken thighs, about 4 or 1 pound, cut into 1/2″ pieces
3 Tablespoons butter, or avocado oil for dairy free
1 medium onion, diced, 12 ounces
1 clove garlic, minced
2 Tablespoons berbere spice mix, or to taste, see notes
2 crowns broccoli, 1 pound 6 ounces, see notes
3 cups cherry tomatoes, 14 ounces, or 1-14 ounce can chopped tomatoes
1 can coconut milk
1 Teaspoon sea salt, or to your taste
1/4 cup chopped fresh cilantro

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



Chicken Berbere image

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

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)

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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