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Recipes  |
African Chicken in Berbere Sauce
2 skinless chicken breast halves 2 skinless chicken drumsticks 2 skinless chicken thighs 3 tablespoons fresh lemon juice 3/4 teaspoon Sea Salt, divided 1 1/2 cups chopped onions 1 tablespoon Granulated Garlic 2 teaspoons Berbere 1 tablespoon butter 1 tablespoon Ginger Powder 1/2 teaspoon Nutmeg Powder 1/2 teaspoon Cardamom Seed Powder 1/2 cup dry red wine 1-14 ounce can low-sodium fat-free chicken broth 1-6 ounce can no-added-salt tomato paste 2 tablespoons chopped fresh cilantro 4 lemon wedges Directions: 1. Place chicken in a shallow dish 2. Drizzle with juice 3. Sprinkle with 1/2 teaspoon salt 4. Cover and marinate in refrigerator 30 minutes 5. Heat a Dutch oven over medium heat 6. Coat pan with cooking spray 7. Add onion and garlic cook 5 minutes (do not brown), stirring frequently 8. Add 2 teaspoons Berbere, remaining 1/4 teaspoon salt, butter, ginger, nutmeg and cardamom cook 1 minute 9. Add wine, broth, and tomato paste stir until well mixed 10. Add chicken mixture bring to a boil 11. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally 12. Stir in cilantro 13. Serve with lemon wedges Serves: 4 Calories 358 Calories from Fat 158 Cholesterol 99mg Sodium 593mg Carbohydrate 22.0g Sugars 7.9g |
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