Simmered Chicken Wat

Name: Simmered Chicken Wat
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Cuisine: Ethiopian
Ingredients: 0.5 tablespoon olive oil; 0.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 0.5 yellow onion (finely diced); 1.5 clove garlic (minced); 0.5 teaspoon fresh ginger (grated); 0.5 teaspoon paprika; 0.25 teaspoon ground cumin; 0.25 teaspoon ground coriander; 0.125 teaspoon cayenne pepper; 0.75 cup crushed tomatoes; 0.5 cup chicken broth; 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper (divided); 0.25 cup all-purpose flour; 0.25 cup water; 2 ounce flatbread; 2 cup collard greens (tough stems removed and chopped)

Tender chicken thighs in a fragrant, gently spiced tomato-based sauce, served with quick flatbread and earthy braised collard greens for a vibrant, satisfying meal.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 1
Cuisine: Ethiopian
Difficulty: Medium
Cost: $5.66/serving

Dietary

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

Ingredients

0.5 tablespoon olive oil
0.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
0.5 yellow onion (finely diced)
1.5 clove garlic (minced)
0.5 teaspoon fresh ginger (grated)
0.5 teaspoon paprika
0.25 teaspoon ground cumin
0.25 teaspoon ground coriander
0.125 teaspoon cayenne pepper
0.75 cup crushed tomatoes
0.5 cup chicken broth
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper (divided)
0.25 cup all-purpose flour
0.25 cup water
2 ounce flatbread
2 cup collard greens (tough stems removed and chopped)

Instructions

Heat 1/2 tablespoon olive oil in a medium pot or Dutch oven over medium heat. Add chicken thigh pieces and sear until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
Add finely diced yellow onion to the pot and cook until softened, about 5-7 minutes. Stir in 1.5 cloves minced garlic, grated fresh ginger, paprika, ground cumin, ground coriander, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Return chicken to the pot. Stir in crushed tomatoes, chicken broth, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until chicken is cooked through.
While the wat simmers, prepare the collard greens. Heat 1/2 tablespoon olive oil in a small pan. Add chopped collard greens and 1/4 cup water. Cover and steam for 5-7 minutes until tender. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Warm the flatbread or pita bread according to package instructions.
Serve Simmered Chicken Wat hot with warm flatbread and a side of braised collard greens.

Notes

Adjust the amount of cayenne pepper to control the spice level. You can substitute chicken breast for thighs if preferred, just be careful not to overcook it.

Nutrition (per serving)

Calories: 595
Protein: 42.1 g
Carbohydrates: 54.3 g
Fat: 23.5 g
Fiber: 8.1 g
Sodium: 1420 mg
Saturated Fat: 5.9 g
Sugar: 10.7 g
Cholesterol: 135 mg