Ingredients
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2 lbs boneless chicken breasts
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3 tablespoons fresh lemon juice (1 lemon)
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3/4 teaspoon salt, divided
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1 1/2 cups chopped onions (2 medium)
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1 tablespoon minced garlic
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1 tablespoon butter
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1 tablespoon minced ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cardamom
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1/2 cup dry red wine
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1 (14 1/2 ounce) can chicken broth
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1 (6 ounce) can tomato paste
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2 tablespoons ground red pepper
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1 tablespoon fresh ground black pepper
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1 teaspoon ground ginger
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1 teaspoon olive oil
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4 lemon wedges
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2 tablespoons fresh cilantro
Instructions
- Berbere:
- Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
- 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.
- 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.
- Add wine, broth, and tomato paste; stir until well blended.
- Add chicken mixture; bring to a boil.
- Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
- Stir in cilantro. Serve with lemon wedges.