Ethiopian Chicken
With a mix of warm and sweet spices Ethiopian Chicken is full of rich flavor. Easy to make, too. You can make it with any cut of chicken. I used wings in this batch. Traditionally the chicken should be on the bone, but feel free to swap out boneless chicken, if you prefer. Just reduce the cooking time by 15 minutes.
Ethiopian Chicken
1 chicken, cut into pieces or 3-4 lbs. chicken pieces
1 T. paprika
1 t. each cayenne pepper, cumin, garlic powder, salt and ginger
1/2 t. allspice
1/4 t. cinnamon
1/2 c. flour
3 T. oil
2 large onions, sliced thin
1 c. tomato sauce or 2 c. stewed tomatoes
1 c. chicken stock
Combine spices with flour in a plastic bag. Add the chicken a few pieces at a time and shake to coat. Set aside. Add onion to hot oil in large skillet and cook until onions are browned. Add chicken pieces and brown on all sides. Add sauce and stock. Cover and simmer 35 minutes, adding water if sauce gets too thick. Serve with a cooked grain such as rice, millet, quinoa, wheat berries etc. This dish is also good served with lentils and cooked greens. Serves 4.
