Best 6 Spicy Ethiopian Chicken Recipes

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Embark on a culinary adventure to the heart of Ethiopia and create a tantalizing dish that captures the vibrant spirit and bold flavors of Ethiopian cuisine. With its perfect balance of spices and the unique combination of ingredients, this spicy Ethiopian chicken will transport you to the vibrant streets of Addis Ababa.

Check out the recipes below so you can choose the best recipe for yourself!

DORO WAT (ETHIOPIAN-STYLE SPICY CHICKEN)



Doro Wat (Ethiopian-Style Spicy Chicken) image

Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah. Mrs. Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually. Doro wat is easy to make and can be prepared ahead of time. You can lower the heat by ratcheting up the sweet paprika, rather than the cayenne.

Provided by Joan Nathan

Categories     dinner, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

8 to 10 boneless, skinless chicken thighs
Juice of 1 lemon
1 tablespoon white vinegar
4 to 5 large onions, peeled and quartered
Fresh ginger (1-inch piece), peeled and grated
1/2 head of garlic, peeled
1/3 cup olive oil
1 to 2 tablespoons hot chile powder like cayenne
1 tablespoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 teaspoon ground cardamom
1/4 teaspoon dried thyme
1/4 teaspoon ground fenugreek
3/4 teaspoon salt or to taste
Pinch of freshly ground black pepper
Injera, pita, naan or rice, for serving
Hard-boiled eggs, for serving (optional)

Steps:

  • Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
  • Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
  • As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
  • Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
  • Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
  • Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 5 grams, TransFat 0 grams

DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)



Doro Wat (Ethiopian Spicy Braised Chicken) image

Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".

Provided by breezermom

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (8 ounce) can tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tablespoon gingerroot, grated (may substitute 1 tsp ground ginger)
1 -2 teaspoon ground red pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 medium onions, chopped
3 garlic cloves, minced
2 tablespoons cooking oil
1/2 teaspoon ground turmeric
1 teaspoon salt
1 broiler-fryer chicken, cut up (2 1/2 to 3 pounds)
1/4 cup dry red wine
ethiopian flat bread

Steps:

  • For the berbere:.
  • Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
  • Set the red pepper sauce aside.
  • For the chicken:.
  • In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
  • Stir in the red pepper sauce, turmeric, and 1 tsp salt.
  • Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
  • Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.

SPICY ETHIOPIAN CHICKEN



Spicy Ethiopian Chicken image

Make and share this Spicy Ethiopian Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 27m

Yield 2 serving(s)

Number Of Ingredients 8

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

Steps:

  • Combine first 3 ingredients in small bowl.
  • Sprinkle chicken on both sides.
  • Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
  • Add chicken and sauté until brown, about 4 minutes on each side.
  • Transfer to plate.
  • Melt remaining 1 tablespoon butter in same skillet.
  • Add onion and sauté for 3 minutes.
  • Add ginger and sauté for 1 minute.
  • Return chicken to skillet.
  • Add 1 cup water and bring up to a boil.
  • Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes.
  • Transfer chicken to 2 plates and cover with foil.
  • Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes.
  • Season salt with salt and pepper.
  • Spoon over chicken.

SPICY ETHIOPIAN CHICKEN



Spicy Ethiopian Chicken image

This spicy Ethiopian chicken dish is tender and can be eaten with injera bread or rice. You control the amount of spice - the more spice, the spicier the chicken. : )

Provided by Daily Inspiration S

Categories     Chicken

Time 2h10m

Number Of Ingredients 14

3-4 lb chicken, dark meat
2 Tbsp ghee
2 Tbsp paprika
1-2 tsp cayenne (or to taste)
1/2 tsp salt
2 tsp garlic powder
1 tsp ground ginger
1 tsp ground cumin
1 tsp onion powder
1 tsp black pepper
1 tsp fenugreek
1/2 tsp cardamom
1/4 tsp ground cloves
lemons or limes for serving

Steps:

  • 1. Season meat with ghee or oil, then sprinkle with salt.
  • 2. Combine spices together in a bowl. Mix half of the spice mixture with chicken in a large bowl. Once thoroughly coated, arrange the chicken in a casserole dish lined with foil (enough to make a package).
  • 3. Sprinkle more of the spice over the chicken to your liking. The more spice - the spicier the chicken. Fold foil over the chicken to seal it up.
  • 4. Preheat oven to 325 degrees. Chicken will cook for an hour and a half, then open up the foil packet and continue cooking uncovered approximately 30-45 minutes longer.
  • 5. Arrange the chicken on a tray and spoon sauce over it. Serve with injera or rice. Use the lemon or lime wedges to squeeze over the chicken just before you serve it.

AFRICAN (ETHIOPIAN) CHICKEN IN SPICY RED SAUCE



African (Ethiopian) Chicken in Spicy Red Sauce image

My husband and are a so blessed to have friends all over the world. Some great friends who are missionaries in Saboba, Northern Ghana made this Chicken dish for us when they were on leave. Jean had first eaten it in Ethiopia. I may not be able to travel physically, but I sure do by tasting authentic food from around the...

Provided by Marsha Gardner

Categories     Chicken

Number Of Ingredients 19

2 lb boneless, chicken breasts
3 Tbsp lemon juice, juice from 1 lemon
3/4 tsp kosher salt
1 tsp olive oil, extra virgin
1 1/2 c onions, chopped
1 Tbsp garlic, minced
1/2 tsp freshly grated nutmeg
1/2 tsp cardamon, ground
1/2 c dry red wine
1 can(s) chicken broth
6 oz can tomato paste
2 Tbsp fresh cilantro
4 lemon wedges
BERBERE
2 Tbsp red pepper, ground
1 Tbsp freshly ground black pepper
1 tsp ginger, ground
1 tsp cinnamon, ground
1/4 tsp cloves, ground

Steps:

  • 1. BERBERE: Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
  • 2. CHICKEN: Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
  • 3. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
  • 4. Add wine, broth, and tomato paste; stir until well blended. 8 Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
  • 5. Stir in cilantro. Serve with lemon wedges.

ETHIOPIAN SPICY CHICKEN STEW



ETHIOPIAN SPICY CHICKEN STEW image

Categories     Chicken

Yield 8

Number Of Ingredients 14

4 chicken drumsticks, 4 chicken breasts, 4 chicken thighs
6 cups red onions (thinly chopped) or 6 cups shallots (thinly chopped)
1 1/2 cups red chili powder (berbere)
1 1/2 cups clarified butter (Nitir Kebe)
6 garlic cloves (peeled and minced)
1 teaspoon garlic powder
1/4 teaspoon black cumin
1/2 cup red wine (if preferred)
1 teaspoon false cardamom powder
1/4 teaspoon black pepper
6 cups water
2 limes or 2 lemons
salt
8 eggs

Steps:

  • 1. Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes). 2. In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes). 3. Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);. 4. Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);. 5. Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat. 6. Meanwhile, boil the eggs for 15 minutes; Remove the shell;. 7. Add the hard-boiled eggs to the chicken stew. Remove the stew from heat. 8. Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't be afraid to adjust the amount of spices to your liking. If you can't handle too much heat, start with a small amount and increase it gradually.
  • If you don't have berbere spice, you can make your own by combining paprika, cumin, coriander, ginger, cardamom, and cayenne pepper.
  • The chicken can be cooked in a skillet or on a grill. If you're cooking it on a grill, make sure to preheat the grill to medium-high heat.
  • Serve the chicken with injera bread, rice, or your favorite side dish.

Conclusion:

Spicy Ethiopian chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of spices and herbs gives the chicken a unique and delicious flavor that is sure to please everyone at the table. Serve it with injera bread, rice, or your favorite side dish for a complete meal.

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