Berber Chicken Recipes
BERBERE SPICED CHICKEN BREASTS
One of my favorite uses for berbere spice is this chicken breast recipe. But you can use a pork chop or a piece of lamb, it's so versatile.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
- Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
- Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.
Nutrition Facts : Calories 432 calories, Carbohydrate 15.7 g, Cholesterol 92.2 mg, Fat 28.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 20.4 g, Sodium 3392.6 mg, Sugar 2.9 g
BERBER CHICKEN
A really spicy and delicious Middle Eastern/African chicken dish. I marinated this chicken overnight and removed it from the marinade a few hours before cooking to dry the skin so it would turn out crisp. Preparation time does not include marination or "chicken drying" time. It's great with a fruited rice.
Provided by Barb R
Categories Whole Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove giblets from chicken. Wash chicken and pat dry.
- In a bowl, combine all the ingredients. Place the chicken in a plastic bag, add the marinade and make sure the marinade penetrates underneath the skin and inside cavity. Refrigerate for at least four hours or overnight.
- Remove chicken from the marinade. Place in a rotisserie and cook according to manufacturer's instructions, or roast in 350F oven for 15 minutes a pound, or until cooked thoroughly.
- From Margarita's International Recipes.
Nutrition Facts : Calories 765.1, Fat 60.3, SaturatedFat 15.1, Cholesterol 213.9, Sodium 202.2, Carbohydrate 2.7, Fiber 0.8, Sugar 0.5, Protein 50.6
BERBERE
Berbere is the primary spice mix from Ethiopia and Eritrea. Every region and family makes their own version, but they're all a great balance of warmth and spice. This version, made with toasted ground spices rather than whole, comes together very quickly and will keep in your pantry for several months. Use it as a spice rub or as a base for soups and stews.
Provided by Food Network
Time 10m
Yield 1/2 cup
Number Of Ingredients 14
Steps:
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.
BERBERE SPICE CHICKEN WINGS RECIPE BY TASTY
Here's what you need: paprika, salt, cayenne, ground fenugreek, ground ginger, onion powder, ground cardamom, ground nutmeg, garlic powder, ground cloves, ground cinnamon, allspice, chicken drumettes, flour, baking powder, cornstarch, unsalted butter
Provided by Rie McClenny
Categories Appetizers
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the paprika, salt, cayenne, fenugreek, ginger, onion powder, cardamom, nutmeg, garlic powder, cloves cinnamon, and allspice. Mix well.
- Save two tablespoons of spice mix. Set aside.
- Add the chicken drumettes to the bowl with the spice mixture and toss to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight.
- In a small bowl, combine the flour, baking powder, and cornstarch. Sprinkle the flour mixture over the marinated chicken. Toss them until well-coated.
- Preheat the oven to 425˚F (220˚C).
- Place the chicken on a wire rack set over a parchment paper-lined baking sheet. Bake them for 30-40 minutes or chicken is slightly browned.
- In a small saucepan, melt the butter. Once the butter is melted, add the reserved 2 tablespoons spice mix and stir to combine.
- Drizzle the spice butter mixture over the drumettes.
- Enjoy!
Nutrition Facts : Calories 447 calories, Carbohydrate 21 grams, Fat 29 grams, Fiber 3 grams, Protein 25 grams, Sugar 0 grams
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