Spicy Ethiopian Chicken
Spicy Ethiopian Chicken is a soul-warming, flavor-packed dish that showcases the rich and aromatic cuisine of Ethiopia. Tender bone-in chicken is marinated in zesty lemon juice and salt before simmering in a deeply spiced stew featuring caramelized onions, garlic, ginger, and the star of the recipe—berbere spice mix, an Ethiopian staple that brings a bold, smoky heat. A touch of tomato paste and chicken broth create a luscious, hearty sauce, while the addition of hard-boiled eggs adds extra richness and texture. This dish is traditionally served with fluffy injera bread or rice, making it perfect for soaking up every savory bite. Whether you’re a fan of global flavors or craving a cozy, spice-infused meal, this unforgettable Ethiopian-inspired chicken recipe will transport your taste buds straight to East Africa. Ideal for dinner gatherings or an indulgent weekend meal, it's packed with comfort and character.
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Recipe Information
Ingredients
- 2.5 lbs Chicken (bone-in, skinless pieces such as drumsticks or thighs)
- 3 tbsp Lemon juice
- 1 tsp Salt
- 4 tbsp Unsalted butter or niter kibbeh (spiced clarified butter)
- 4 cups Yellow onions (finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 3 tbsp Berbere spice blend
- 2 tsp Paprika
- 3 tbsp Tomato paste
- 2 cups Chicken broth
- 4 Hard-boiled eggs (peeled)
- 2 tbsp Fresh cilantro or parsley (for garnish, optional)
Instructions
Rinse the chicken pieces thoroughly and pat them dry with paper towels. Place them in a bowl and rub with the lemon juice and salt. Set aside to marinate while preparing the base for the stew.
Heat the butter or niter kibbeh in a large, heavy-bottomed pot over medium heat. Add the chopped onions and cook, stirring frequently, for about 15-20 minutes, until the onions are deeply caramelized.
Add the garlic and ginger to the onions and cook for another 2-3 minutes, stirring constantly to prevent burning.
Stir in the berbere spice blend and paprika, and cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the tomato paste to the pot and stir well to combine. Cook for 2-3 minutes until the mixture is thick and aromatic.
Pour in the chicken broth and stir to create a rich, smooth sauce. Bring the mixture to a gentle simmer.
Add the marinated chicken pieces to the pot, ensuring they are fully submerged in the sauce. Cover the pot with a lid and simmer on low heat for about 45-60 minutes, stirring occasionally, until the chicken is tender and cooked through.
Add the peeled hard-boiled eggs to the stew during the last 10-15 minutes of cooking, allowing them to absorb the flavors of the sauce.
Taste and adjust the seasoning if needed (you can add more salt or a pinch of berbere if desired).
Serve the spicy Ethiopian chicken hot, garnished with cilantro or parsley if desired, alongside injera bread or steamed rice.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.8 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1238 mg | 26% | |
*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.
