Ethiopian chicken with berberi sauce and fresh ginger

Carb Smart

Developed by CanolaInfo.org

8 servings
50 minutes (prep: 5 mins / cook: 45 mins)

Directions

1. In small bowl, combine cumin, cardamom, peppercorns, chiles and cinnamon. Preheat large skillet over medium-high heat. Once pan feels hot, add spice blend to pan. Toast spices, stirring them constantly as they bloom with nutty aroma and turn just a shade darker, 1 to 2 minutes. Quickly remove spices from pan and transfer to plate to cool, about 5 minutes. Once cooled, transfer spices to grinder, like coffee grinder, and grind to consistency of finely ground black pepper.
2. In food processor, place coarsely chopped onion, ginger, garlic and ground spices. Mince ingredients to consistency of slightly coarse paste.
3. In same skillet, pour canola oil and heat over medium temperature. Once oil appears to shimmer, add finely chopped onion and stir-fry until it turns light brown around edges, about 5 minutes.
4. Add paste to skillet and cook, stirring ingredients occasionally, uncovered, until moisture in paste evaporates and canola oil starts to separate from mix, 5 to 8 minutes.
5. Add chicken pieces and allow them to absorb flavours from other ingredients, turning occasionally, uncovered, until some pieces turn lightly brown, about 5 minutes.
6. Pour in tomato sauce and stir well.
7. Lower heat to medium-low and cook chicken, covered, stirring occasionally, until meat in thickest parts is no longer pink inside and juices run clear, 20 to 25 minutes.
8. Serve chicken warm with aromatic sauce alongside a plate of rice, couscous or in the traditional way with slices of hard-boiled eggs.

Tip: To skin, hold chicken piece in one hand and with a paper towel in the other hand, pull off skin, using towel to help you grip skin. Sometimes partially freezing chicken also makes skinning easier.