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Ethiopian Inspired Chicken in a Spicy Red Sauce

Main Course / Gluten Free / Nut Free / Shellfish Free / Low in Saturated Fats / East African / Caribbean

Ethiopian Inspired Chicken in a Spicy Red Sauce

Serves: 5

Preparation time:

Cooking time:

Submitted by:


750 gms Chicken - skinned breasts or thighs – boneless weight
50 mls Lemon juice
1 tsp Salt
2 tsps Olive oil
1 Onion - chopped
2 Garlic cloves - minced
15 gms Butter
15 gms Ginger - minced
Half tsp Nutmeg - ground
Half tsp Cardamom - ground
500 mls Chicken broth
200 mls Tomato puree
50 gms Fresh coriander (cilantro) - chopped

Berbere (Spice Mix):
1 tbsp Black pepper - ground
1 and half tsps Red pepper – ground (Cayenne pepper)
1 and half tsps Ginger - ground
1 and half tsps Cinnamon - ground
Pinch Cloves - ground
400 gms Greens (e.g. Savoy cabbage) – shredded
400 gms Carrot – peeled and chopped
500 gms Potatoes or Yam for boiling


1. Combine all the Berbere ingredients in a bowl and mix together
2. Place the chicken in a shallow dish. Drizzle with the lemon juice and sprinkle some salt. Cover and marinate in the fridge for about 30 minutes
3. Heat a large pot over a medium heat. Add the olive oil, onions and garlic. Cook for 5 minutes - stirring frequently
4. Add 2 tsp Berbere,remaining salt, butter, ginger, nutmeg and cardamom. Cook for 1 minute – taste to see if it is hot enough. If not add more Berbere.
5. Add the broth and tomato paste and stir until blended
6. Add the chicken mixture. Mix well and bring up to the boil
7. Cover. Reduce the heat and simmer for around 50 minutes or until the chicken is tender. Stir occasionally. During this stage, taste the mixture to check it is hot and spicy.
8. Stir in the coriander

1. In separate pan, boil or steam the greens and carrots until tender. The greens will take around 5 minutes and the carrots around 10 to 15. Alternatively use your own preferred method.

2. Peel and boil the potatoes or yam until tender, add in a bit of butter and salt and pepper to taste

Serving suggestions

Use judgement when using the Cayenne pepper – it looks quite a lot but this meal needs a good pepper base to add flavour.

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