Braden Family Cookbook

Chuck Braden

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BERBERE CHICKEN                                          basic  

Serves 2

1 Pound chicken (suggest boneless, skinless breasts or thighs), cut breasts in half, leave thighs whole if small
2 Tablespoons Berbere spice mix (
1 Tablespoon canola oil
1 onion, peeled, halved and thinly sliced
1 clove garlic, crushed
2 carrots halved lengthwise and cut into 1” pieces & additional vegetables if desired.
1 can (#303) 14.5 oz. diced tomatoes with their juice

Preheat oven to 300°

Roll the pieces of chicken in Berbere. Heat oil in casserole dish, fry onions until clear and add garlic. Add coated chicken, brown then add tomatoes, their juice, carrots and add enough water to cover. Transfer, uncovered, to the oven at 300° for half an hour or until the chicken and vegetables are cooked. Serve with a sweet potato mash, brown rice, or pasta….your choice!