Hot and Spicy Ethiopian Chicken
Dive into the bold and aromatic flavors of East Africa with this Hot and Spicy Ethiopian Chicken recipe, a savory and fiery dish seasoned to perfection with the iconic Berbere spice blend. Juicy, bone-in chicken thighs are marinated in a zesty mixture of lemon juice, garlic, and ginger before being simmered in a rich, spiced tomato-based sauce. The deep, earthy tones of the Berbere seasoning are balanced by the freshness of minced cilantro, creating a dish that's complex yet comforting. Perfectly paired with traditional injera, fluffy rice, or crusty bread, this one-pot meal is a must-try for those who love bold flavors and spice-forward cuisine. Whether you’re looking to explore new culinary horizons or just spice up your dinner plans, this Ethiopian classic is sure to deliver.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 3 tablespoons Berbere spice blend
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 large Onion, finely chopped
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a small bowl, combine the lemon juice, garlic, ginger, and 2 tablespoons of the berbere spice blend. Rub this mixture all over the chicken thighs, ensuring an even coating. Let the chicken marinate for at least 30 minutes, or preferably overnight in the refrigerator for maximum flavor.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the remaining 1 tablespoon of berbere spice blend and the tomato paste. Cook for 1-2 minutes to toast the spices and fully incorporate the tomato paste.
Add the marinated chicken thighs to the skillet, skin-side down, and sear for 4-5 minutes on each side until the skin is golden and crisp.
Pour in the chicken broth, ensuring the chicken is partially submerged. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the chicken cook for 30 minutes, or until fully cooked and tender. Stir occasionally to prevent sticking and to ensure even cooking.
Season with salt and black pepper, adjusting the seasoning to taste.
Once done, garnish with fresh cilantro before serving. Serve hot with injera (Ethiopian flatbread), rice, or your favorite side.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.1 g | ||
| Protein | 208.6 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3066 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
