Spicy Ethiopian chicken breasts

This is an awesome, quick and simple chicken breast recipe  that uses Ethiopian spices to give it that extra kick. If you like your chicken spicy and tangy then you are sure going to love this one. I use a mixture of spices that originate from Ethiopia called Berbere and although you can make your own, I always prefer to  buy the ready made type. The ready made type is not as good and fragrant as the type bought from the traditional markets in Addis Ababa, but its probably the  closest thing that you can get your hands on.

So lets get on with the recipe.

Spicy Ethiopian chicken breasts
Serves 1
A delicious recipe for Ethiopian spiced chicken breasts.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 7 oz. boneless, skinless chicken breast
  2. 1 lemon
  3. 1/2 tsp salt
  4. 1 tsp. apple cider vinegar
  5. 1 tsp. olive oil
  6. 1 tsp. cinnamon powder
  7. 1 tsp Berbere (Ethiopian spice mix)
Instructions
  1. On a cutting board chop the chicken breasts into small pieces and place in a bowl
  2. Add the apple cider vinegar to the chicken and let it stand for 5 minutes
  3. In a separate bowl squeeze the lemon then add salt, cinnamon powder and berbere and mix it all together.
  4. Pour the mixture into the bowl with the chicken and let it marinate for 10 minutes.
  5. Grease a skillet with olive oil and place over medium heat.
  6. Add the chicken and cook for 8 to 10 minutes
  7. Serve with salad on the side
Notes
  1. Per serving: 283 Calories, 10g Fat, 46g Protein
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2 thoughts on “Spicy Ethiopian chicken breasts”

  1. Great site, loving the theme. Im a big foody so this really appealed to me! The recipe is something that i have never seen before even though having visited Kenya.
    Very easy to follow and quite easy to deliver.
    Is there any specific salad you recommend? I’m going to put this one together.

    1. Hi Lee

      Thanks for the nice comment

      I usually have a salad with kale, carrots and cucumber dressed with apple cider vinegar and salt. Both Kenya and Ethiopia are big on spicy food so I’m sure there will be a Kenyan variation for this recipe.

      I hope you enjoy it!

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