Ethiopian Chicken Recipe -
Ethiopian Chicken Recipe
  • READY IN 1 hr

Ethiopian Chicken

Recipe by  

"This is a fragrant and spicy chicken dish that can be served as either a main meal or an appetizer."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
  2. Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
  3. Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2004

The only reason I am not giving this 5 stars is because the recipe does not direct you to marinate the chicken overnight or all day. I let it marinate for 5 hours and that was not enough. Also, be sure to keep the onions- don't throw them away after you have drained the water off! Marinate them with the chicken, bake them, and serve them. Each time I have made this dish, my guests have gone nuts for the onion pieces, which somehow do an amazing job of carrying the various flavors of clove, cinnamon, and ginger. The onions are so popular that I now use them to compliment other dishes, such as smoked fish, baked sweet potatoes, and roast turkey.

Most Helpful Critical Review
Jun 11, 2005

This is definetly NOT Ethiopian chicken. Being of Ethiopian descent I was wandering how the ingredients were going to come out having an Ethiopian flavor... well it didn't. So if you're looking for Ethiopian this isn't it. The soy sauce should have been a dead give-away. As for the taste of the dish itself, I thought it bland as well.

Mar 12, 2005

I was expecting "Ethiopian" flavors from the title. Having grown up in Ethiopia, I can assuredly say that this isn't Ethiopian... it's more like some kind of Asian combination from the seasonings.

Jan 01, 2004

absolutely delicious!!!

Feb 18, 2009

Two variants -- One time I ran short on soy sauce and went with 1/3 cup soy sauce and 1/3 cup white wine; family loved it--we call it Drunken Ethiopian Chicken. Also have used it on boneless thighs, just saute the thighs with the onions and then pour the sauce over and reduce, worked great!

Apr 15, 2007

My 9 year old son, 90 year old father-in-law and I LOVED these. You could actually taste the cinnamon and ginger. I had left out the onion because my son doesn't like them, but I used 1/2 teaspoon onion powder. Fabulous for any age.

Feb 26, 2007

Very testy but not Ethiopian. You should comeup with some other name

May 27, 2006

Easy, so economical, can be prepared in large volumn to be frozen and simply reheated when any occasion calls for it. Another recipe dieters can say 'thank you' for.


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 2440 mg
  • 98%

* Percent Daily Values are based on a 2,000 calorie diet.

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