Braised Ethiopian Spiced Chicken

Tender chicken thighs slow-cooked in a richly spiced, savory sauce, served with jasmine rice and sautéed cabbage.

• Prep: 25 min
• Cook: 1 hr
• Total: 1 hr 25 min
• Servings: 4
• Cuisine: Ethiopian
• Difficulty: Medium
• Cost: $4.08/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• spicy

Ingredients

• 1.75 pound chicken thighs (boneless, skinless)
• 2 tablespoon vegetable oil
• 1 yellow onion (large, finely chopped)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground allspice
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can diced tomatoes (undrained)
• 1 cup chicken broth
• 2 cup jasmine rice (uncooked)
• 3 cup water
• 1 head green cabbage (cored, thinly sliced)

Instructions

1. Season chicken thighs with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken thighs until browned on both sides, about 3-4 minutes per side. Remove chicken and set aside.
3. Add remaining 1 tablespoon vegetable oil to the pot. Add finely chopped yellow onion and cook, stirring frequently, until softened and lightly browned, about 8-10 minutes. Add minced garlic and grated fresh ginger and cook for 2 minutes more until fragrant.
4. Stir in paprika, ground coriander, ground cumin, ground allspice, cayenne pepper (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 1 minute, stirring constantly, until spices are fragrant.
5. Stir in undrained diced tomatoes and chicken broth. Bring to a simmer. Return chicken thighs to the pot. Reduce heat to low, cover, and simmer for 40-50 minutes, or until chicken is very tender.
6. While chicken simmers, prepare jasmine rice. Rinse rice thoroughly under cold water. Combine rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
7. In a separate large skillet, heat 1 tablespoon vegetable oil over medium heat. Add thinly sliced green cabbage and sauté for 8-10 minutes, stirring occasionally, until tender-crisp. Season lightly with salt and pepper.
8. Serve braised Ethiopian spiced chicken and sauce over jasmine rice, with sautéed cabbage on the side.

Notes

The flavor deepens if made ahead and reheated. You can add a spoonful of peanut butter to the sauce for a richer flavor, if desired.

Nutrition (per serving)

• Calories: 640
• Protein: 54.3 g
• Carbohydrates: 70.5 g
• Fat: 19.1 g
• Fiber: 8.2 g
• Sodium: 880 mg
• Saturated Fat: 3.7 g
• Sugar: 7.8 g
• Cholesterol: 170 mg