Spicy Ethiopian Chicken

4.00 (4)
⏱ 27 mins 🍽 2 serving(s) 🏷 Chicken

This quick and aromatic chicken dish is inspired by Ethiopian flavours, featuring a blend of Cajun seasoning, cardamom, and allspice. The chicken is first browned, then simmered in a sauce with onion and fresh ginger until tender. The resulting sauce is reduced to a rich consistency before being served over the chicken. It's a simple yet deeply spiced meal perfect for a weeknight dinner, ready in just 27 minutes.

Spicy Ethiopian Chicken

Ingredients

  • 1 tablespoon cajun seasoning
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice
  • 2 boneless skinless chicken breast halves
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 tablespoon minced peeled fresh ginger
  • 1 cup water

Method

  1. Mix the Cajun seasoning, cardamom, and allspice together in a small bowl.
  2. Coat both sides of the chicken breasts with the spice mixture.
  3. Heat 2 tablespoons of butter in a medium skillet.
  4. Cook the chicken in the skillet until browned, for about 4 minutes per side.
  5. Move the chicken to a plate.
  6. Place the remaining 1 tablespoon of butter into the same skillet.
  7. Cook the chopped onion in the butter for 3 minutes.
  8. Stir in the minced ginger and cook for 1 minute.
  9. Put the chicken back into the skillet.
  10. Pour in 1 cup of water and bring the liquid to a boil.
  11. Lower the heat, cover the skillet, and let it simmer until the chicken is done, for about 7 minutes.
  12. Take the chicken out, place it on two plates, and cover it with foil.
  13. Turn the heat up to high and boil the sauce until it thickens a little, for about 7 minutes.
  14. Add salt and pepper to the sauce to taste.
  15. Pour the finished sauce over the plated chicken.

Nutrition (per serving)

Sodium204700 mg

Recipe details

CategoryChicken
AuthorAshley U