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 (http://heidi.lawler.us/Cooking/ethiopian.htm)
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
Water
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!