Ingredients for Chicken Berbere
- 4 tbsp canned duck fat
- 1.5 lbs boneless, skinless chicken breasts
- Onions
- Garlic Cloves
- Berbere
- Tomato Paste
- Tomatoes
- Chicken Stock
- Lemon, Zest Of
- 1 tsp salt
- Pepper
- Fresh Cilantro Stem
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How to Make Chicken Berbere
- Pat 1.5 lbs boneless, skinless chicken breasts dry and cut into 1-inch pieces.
- In a large bowl, combine chicken with 4 tbsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper. Mix well and let marinate for at least 15 minutes (longer is better!).
- Heat 4 tbsp canned duck fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the marinated chicken to the pot and sear on all sides until golden brown, about 5-7 minutes.
- Reduce heat to medium-low, add 1 large onion (chopped), 2 cloves garlic (minced), and 1 inch ginger (grated). Cook until softened, about 5 minutes.
- Pour in 1 cup of chicken broth, bring to a simmer, cover, and cook for 15-20 minutes, or until chicken is cooked through and the sauce has thickened slightly.
- Stir in 1/4 cup chopped fresh cilantro before serving. Serve hot with injera bread (optional).
- Enjoy your incredible Chicken Berbere!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
30g
Fat
45g
Carbs
5g