Spicy Red Ethiopian Chicken

An interesting spicy chicken casserole. Can be made with chicken joints if preferred

Cooking Time – approx 1 hour plus marinating time

Serves 4


  • 800g Chicken Breast, cubed
  • 3 tbsp Lemon Juice
  • 1 tsp Salt
  • 3 tbsp Vegetable Oil
  • 2 Onions, finely chopped
  • 3 cloves garlc, crushed
  • 2 tsp Berbere
  • 1 tbsp Ginger, chopped
  • 1/2 tsp Nutmeg, grated
  • 3 Green Cardomon pods (crushed/ground)
  • 125ml Red Wine
  • 500ml Tomato pulp, (or tinned tomatoes or tomato puree and water)
  • Handful of Coriander leaves, chopped


  • Put chicken in a plastic bag with lemon juice and salt. Mix well and leave to marinade for 30+ minutes
  • Heat oil in a pan and fry onions for 2 minutes. Add garlic and ginger and fry for 1 minute before adding Berbere, nutmeg and cardomon. Fry briefly
  • Add wine and tomato pulp and stir well. Add chicken and bring to the boil. Simmer gently for 45 minutes.
  • Stir in coriander leaves, adjust seasoning as required and serve with rice.

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