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August 2, 2011
Berbere-Spiced Chicken
Poultry Classics
Prep time:
10 minutescooking time:
10 minutes“Grandma told me that berbere is an Ethiopian spice mixture, which is often used in stews and soups.”
Ingredients
Serves 3
- 1 1/2 tablespoons cayenne pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 pound chicken breasts
- 1 tablespoon each butter and vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 2 cups hot, cooked rice
- 2 tablespoons chopped fresh parsley
- 1 large egg, hard-cooked
Directions
1
For berbere, combine cayenne pepper, ginger, cinnamon and cloves in a small bowl and mix well.
2
Cut chicken into bite-size pieces, discarding skin and bones. Sprinkle with 1/4 teaspoon berbere. Store remaining berbere in an airtight container for future use.
3
Combine butter and vegetable oil in a large skillet. Cook over medium heat until butter is melted. Sauté chicken, onion and garlic in butter mixture, stirring continually, until onion is tender.
4
Add tomato paste to skillet, stirring to coat chicken. Stir in 1/3 cup water; cover.
5
Cook over low heat, stirring occasionally, until the chicken is cooked through, about 10 minutes. Stir in salt. Combine rice and parsley in a small bowl and mix well. Spoon onto a serving platter. Spoon chicken mixture on top of rice mixture. Grate egg and sprinkle on top of chicken.
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Grandma's Secret Trick
Grandma's Secret Trick
This chicken is spicy hot, so Grandma advised serving a sugar-sweetened beverage with it, such as iced tea, cola or lemon-lime soda. The sugar in the drink helped minimize the heat of the cayenne pepper. Grandma would pour the tea into the glasses and say, "Here's your fire extinguisher."
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