Creamy Ethiopian Berbere Chicken (Printable Version)
Tender chicken in a creamy coconut and berbere spiced sauce with spinach for a flavorful meal.
# Ingredients Required:
→ Poultry
01 -
450 g boneless, skinless chicken thighs, cut into 1.3 cm pieces
→ Oils & Fats
02 -
30 ml avocado oil
→ Vegetables & Aromatics
03 -
1 yellow onion, finely diced (approximately 240 ml)
04 -
1 clove garlic, minced
05 -
15 ml fresh ginger, minced
06 -
150 g spinach, roughly chopped
→ Spices
07 -
14 g berbere spice blend
08 -
5 g sea salt, or to taste
→ Canned & Jarred
09 -
240 ml plain tomato sauce
10 -
400 ml full-fat coconut milk
# Guide to Cooking:
01 -
Preheat a 23-25 cm skillet over medium-high heat. Add 15 ml avocado oil and sauté chicken pieces until browned and nearly cooked through, about 4 to 5 minutes. Remove chicken and set aside.
02 -
Add remaining 15 ml avocado oil to the skillet. Sauté diced onion, minced garlic, and ginger over medium-low heat for 3 to 4 minutes until onions turn translucent.
03 -
Incorporate berbere spice blend, stirring to combine. Pour in tomato sauce and coconut milk, bringing mixture to a boil.
04 -
Reduce heat to low and simmer until sauce thickens and flavors meld, approximately 10 minutes.
05 -
Return chicken to the skillet. Pile chopped spinach on top and allow to wilt from residual heat for about 1 minute before mixing thoroughly.
06 -
Continue cooking until spinach is fully wilted, about 2 to 3 minutes. Season with sea salt to taste and serve immediately.
# Extra Suggestions:
01 -
Berbere spice heat levels vary; adjust quantity to preference.
02 -
Pair with rice, quinoa, or flatbread to complete the meal.
03 -
Use homemade tomato sauce for enhanced flavor richness.